Chicken Cutlets Veronique Recipe at Epicurious.com

By Foodiewife

Ingredients

• 2 skinless boneless chicken breast halves
• 3 teaspoons chopped fresh tarragon
• 2 tablespoons (1/4 stick) butter
• 1 shallot, chopped
• 2/3 cup small green and/or red seedless grapes
• 1/2 cup dry white wine
• 1/2 cup whipping cream

Details

Adapted from epicurious.com

Preparation

Step 1

Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper.

Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.

Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut
 until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.

Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sautver medium-high heat until shallot begins to soften, about 2 minutes.

Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.