- 4 (6 ounce) boned, skinned chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons Lucerne Sweet Cream Butter or margarine
- 1/3 cup chopped shallots
- 1/2 cup White Zinfandel or dry white wine
- 1/3 cup whipping cream
- 1/4 cup fat-skimmed chicken broth
- 1 tablespoon chopped fresh tarragon leaves
- 2 cups red or green seedless grapes, stemmed and rinsed
- Salt and pepper
- Tarragon sprigs (optional)
- Rinse chicken and pat dry. Place each piece between 2 sheets of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently to a thickness of about 1/4 inch. Coat chicken lightly with flour; shake off excess.
- Melt half of the butter in a wide nonstick frying pan over medium-high heat. Fill pan with chicken; without overlapping, add more as pieces shrink, using about half the chicken. Cook, turning as needed, until chicken is browned on both sides and no longer pink in center; cut to test (3 to 4 minutes). Transfer to a warm platter and keep warm. Add remaining butter and chicken and repeat to brown all the pieces.
- Add shallots to pan; cook, stirring, until soft (1 to 2 minutes). Add wine, cream, broth, and chopped tarragon. Increase heat to high and bring to a boil. Boil, stirring often, until reduced to about 2/3 cup (2 to 3 minutes).
- Add grapes to sauce. Cook, shaking pan often, just until grapes are hot (about 1 minute). Season sauce to taste with salt and pepper, then pour evenly over chicken. Garnish with tarragon sprigs, if desired.