Sauteed Chicken Breasts With Grape Sauce

• all-purpose flour↗1⁄4 cup
• boneless skinless chicken breast halves↗4
• butter↗4 tablespoons

  divided

• shallot↗1 tablespoon

  minced

• red seedless grapes↗1 cup

  halved

• dry fruity white wine↗1⁄4 cup
• heavy cream↗2 tablespoons
• fresh tarragon1 teaspoon

  chopped

Step-by-step instructions

1. 1

   Remove tenders from chicken breasts and save for another use.

2. 2

   Pound chicken breasts to 1/4 inch thickness.

3. 3

   Place flour in a dish.

4. 4

   Sprinkle chicken with salt and pepper; dredge in the flour to coat.

5. 5

   Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.

6. 6

   Transfer to platter; tent with foil.

7. 7

   Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.

8. 8

   Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.

9. 9

   Add cream; bring to a simmer.

10. 10

    Stir in the tarragon and season with salt and pepper.

11. 11

    Spoon sauce over chicken and serve immediately.