Chicken Cutlets Veronique

Recipe Ingredients

2		Skinless boneless chicken breast halves
3 teaspoons	15ml	Chopped fresh tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter - (1/4 stick)
1		Shallot - chopped
2/3 cup	157ml	Small green and/or red seedless grapes
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Whipping cream

Recipe Instructions

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; saute 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. Saute 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).

Source:
Bon Appetit, April 2000

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