2 small boneless skinless chicken breasts cut into strips
flour for coating chicken
1tbsp. butter
1 shallot
1/4 c. white wine
1/4 c. whipping cream
2 tbsp. chicken broth
2 tsp. fresh tarragon
1 c. fresh seedless red grapes
salt
pepper
coat chicken in flour seasoned with salt and pepper. coat frying pan with butter and heat on medium high. when the butter sizzles, add chicken and cook until no longer pink in the middle. remove chicken to warm plate.
add sliced shallots to the pan and cook for 1 or 2 minutes. add wine, cream, broth and tarragon. cook for about 2 more minutes. add grapes and season with salt and pepper. top chicken breasts with mixture and serve immediately.
1 comment:
Those recipes look dang good! I'll have to put them on my shopping list.
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