Chicken Cutlets Veronique

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves
• 3 teaspoons chopped fresh tarragon
• 2 tablespoons butter
• 1 shallot, chopped
• 2/3 cup small green seedless grapes or 2/3 cup red seedless grapes (or both)
• 1/2 cup dry wine
• 1/2 cup whipping cream

Recipe

• 1 place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness.
• 2 peel off paper.
• 3 sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.
• 4 melt butter in heavy medium skillet over medium-high heat.
• 5 add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side.
• 6 transfer chicken breasts to plates.
• 7 add shallot and remaining 2 teaspoons tarragon to drippings in skillet.
• 8 saute over medium-high heat until shallot begins to soften, about 2 minutes.
• 9 add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes.
• 10 season sauce with salt and pepper.
• 11 spoon sauce over chicken.