Chicken Breasts with a Pan Grape Shallot Sauce
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.
- 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
- 1/2 cup low-sodium chicken broth , or
- 1/2 cup low-sodium chicken stock
- 2 tablespoons chopped fresh tarragon plus more for garnish
- 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.
- 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.
- 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.