Sauteed Chicken Breasts With Grape Sauce

• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breast halves
• 4 tablespoons butter, divided
• 1 tablespoon shallot, minced
• 1 cup red seedless grapes, halved
• 1/4 cup dry fruity white wine
• 2 tablespoons heavy cream
• 1 teaspoon fresh tarragon, chopped

1. Remove tenders from chicken breasts and save for another use.
2. Pound chicken breasts to 1/4 inch thickness.
3. Place flour in a dish.
4. Sprinkle chicken with salt and pepper; dredge in the flour to coat.
5. Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
6. Transfer to platter; tent with foil.
7. Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
8. Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
9. Add cream; bring to a simmer.
10. Stir in the tarragon and season with salt and pepper.
11. Spoon sauce over chicken and serve immediately.

flour, chicken, butter, shallot, red seedless grapes, white wine, heavy cream, fresh tarragon

Taken from www.food.com/recipe/sauteed-chicken-breasts-with-grape-sauce-147712 (may not work)