Chicken Veronique with grape shallot cream sauce

Chicken cutlets Veronique
Adapted from Bon Appetit, April 2000

Ingredients

2 skinless boneless chicken breast halves

3 teaspoons chopped fresh tarragon, divided

2 tablespoons butter

1 shallot, chopped

¼ cup dry white wine

¼ cup whipping cream

2/3 cups sliced small red or green grapes

Method

Pound chicken breasts to ½-inch thickness between two pieces of waxed paper. Sprinkle chicken with salt and pepper. Press 1 teaspoon tarragon leaves into chicken.

Heat butter in a large skillet over medium high heat. Add chicken and cook until browned and cooked through, about 4 minutes a side. Remove chicken to plates and keep warm.

Add shallots and most of the rest of the tarragon to the pan drippings and cook until softened. Stir in wine, scrapping bottom of pan to deglaze it, and add cream. Cook until sauce is reduced and coats a spoon. Stir in grapes and season with salt and pepper. Serve chicken topped with sauce and garnished with remaining tarragon.

Rating: Very tasty, and a fast weeknight supper for two. It could be easily doubled and work for company. Serve with something to sop up the delicious sauce.