Sauteed Chicken Breast Cutlets in White Wine Sauce with Grapes and Tarragon

Name: Sauteed Chicken Breast Cutlets in White Wine Sauce with Grapes and Tarragon
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; , Salt and ground black pepper; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 2 , medium shallots, minced; 1 tablespoon, chopped fresh tarragon leaves; 1/2 cup, dry white wine; 1 cup, seedless green grapes, each grape halved lengthwise; 1/2 cup, chicken stock or low-sodium canned chicken broth; , Salt and ground black pepper

Main Courses
Fruit
Chicken
Weeknight

Appears in Cook's Illustrated May/June 1999

Use the flavor developed during sautéing to make quick, tasty sauces.

SERVES 4

TIME 35 minutes

Why This Recipe Works

This is a members' feature.