Chicken Cutlets Veronique

Chicken Cutlets Veronique
Chicken Cutlets Veronique

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    skinless boneless chicken breast halves

  • 3

    teaspoons chopped fresh tarragon

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    shallot chopped

  • 2/3

    cup small green and/or red seedless grapes

  • 1/2

    cup dry white wine

  • 1/2

    cup whipping cream

Directions

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; sauté 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. Sauté over 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. This recipe yields 2 servings (can be doubled).

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