Chicken Breasts with a Pan Grape Shallot Sauce


Prep Time
15 min
Cook Time
25 min
Difficulty
1
Servings
2

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.

Category
Main dish
Source
Special Fork
Editor
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.


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