Sauteed Chicken Paillards With Muscat Sauce

• 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

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

allpurpose, chicken breast halves, unsalted butter, shallots, red muscat, white wine, whipping cream, tarragon

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-paillards-with-muscat-sauce-232880 (may not work)