SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE
Fresh muscats are somewhat difficult to find, but they’re worth seeking out for their musky flavor.
1/4 cup all purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon
Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sautÃ© until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sautÃ©, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.
Makes 4 servings.