Name: Sauteed Chicken Paillards with Muscat Sauce
Yield: Makes 4 servings
Ingredients: 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

Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor. what to drink: A smooth white. Try: La Crema 2003 Chardonnay, Russian River Valley ($24). The chicken paillards would also be wonderful paired with Robert Sinskey Vineyards 2004 Los Carneros Pinot Blanc, Napa ($18).

Recipe information

Yield
Makes 4 servings

Ingredients

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

Preparation

Step 1
Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Step 2
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté 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; sauté, 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.

TagsWhite Wine Wine Alcohol Beverages Chicken Breast Chicken Poultry Shallot Vegetable Grape Fruit Tarragon Herbs & Spices Main Dinner Nut Free Quick Easy Saute Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes