4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper
1/2 to 3/4 cup flour
1/2 cup dry white wine
1 1/2 cups chicken stock
3 teaspoons dried tarragon
2 cups seedless red grapes, halved
2 tablespoons cold butter
Lightly coat each piece of chicken with flour. In a 12-inch stainless steel skillet heat oil over medium heat for a minute or two. Add chicken breasts to the skillet. Season chicken with a little salt and pepper and brown for 4 to 6 minutes per side or until cooked through. Transfer chicken to a plate and cover with foil to keep warm. To the same skillet, add wine and chicken stock and bring to a boil. Use a wooden spoon or spatula to scrape up any brown bits on the bottom of the skillet. Turn down heat and simmer sauce for a few minutes to reduce it down a bit. Add grapes and tarragon and simmer another minute or two. Remove skillet from heat and whisk in cold butter. Add chicken back to the pan to warm. Serve chicken breasts with grapes and the sauce spooned over the top. Great served over a bed of wild rice or rice pilaf.
I love to make this dish in my favorite 12-inch stainless steel American Kitchen skillet. It’s big enough to fit 4 chicken breasts. Plus, it heats evenly and browns the chicken perfectly! Great for making quick, delicious pan sauces too!