Sauteed Chicken Paillards With Muscat Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 pounds)
• 4 tablespoons unsalted butter, divided
• 1 tablespoon minced shallot
• 1 cup red muscat grapes or 1 cup other red grapes, halved, seeded
• 1/4 cup dry fruity wine
• 1 tablespoon whipping cream
• 1 tablespoon chopped fresh tarragon

Recipe

• 1 place flour in dish.
• 2 sprinkle chicken with salt and pepper. dredge in flour to coat.
• 3 melt 2 tablespoons butter in large skillet over medium-high heat. add chicken; sauté until cooked through, about 2 minutes per side.
• 4 transfer to platter; tent with foil.
• 5 melt remaining butter in same skillet over medium-high heat. add shallots and grapes; sauté, stirring occasionally, 2 minutes.
• 6 add wine; bring to boil. add cream; bring to simmer. stir in tarragon.
• 7 season with salt and pepper. spoon over chicken.