Chicken Breasts with a Pan Grape Shallot Sauce

Prep Time
15 min
Cook Time
25 min

This simple and quick main dish can be made for a weekday dinner, but is fancy enough to serve company. The sauce is also great on roast pork, lamb, turkey or duck.

Main dish
Special Fork
Lori Powell
  • 2 boneless, skinless chicken breasts, about 3/4 pound total
  • 1/4 teaspoon salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallot
  • 1 garlic clove, minced
  • alternate ingredients
  • 1 tablespoon all purpose flour
  • 1/2 cup fruity white wine, such as Pinot Grigio
  • alternate ingredients
    • 1/2 cup low-sodium chicken broth , or
    • 1/2 cup low-sodium chicken stock
  • 2 tablespoons chopped fresh tarragon plus more for garnish
  1. Pat chicken dry and season with salt and pepper. Heat oil in a medium heavy skillet over moderately high heat and cook chicken, smooth side down. until golden brown, about 5 minutes. Reduce heat to moderate and flip chicken over. Cook until golden brown on underside and cooked through, about 7 to 9 minutes more. Transfer to platter and keep warm, covered.
  2. Melt 1-1/2 tablespoons of the butter in skillet over moderate heat and cook shallot, stirring, until softened, about 3 minutes. Add garlic and grapes and cook, stirring, until grapes start to break down, about 3 minutes. Stir in flour and cook for 1 minute. Add wine and simmer, stirring, until reduced by half. Stir in broth and tarragon and simmer until slightly thickened. Turn off heat and swirl in remaining 1 tablespoon butter.
  3. Arrange chicken on serving plates and pour sauce over. Garnish with fresh tarragon.

Serve over rice or garlic mashed potatoes with some cooked green beans or broccolini.

If you’re logged in to an active account you can rate this recipe, save it to your recipe box, and add it to your shopping list!


Rate recipe