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Epicurious

Sauteed Chicken Paillards with Muscat Sauce

4.2

(8)

Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor. what to drink: A smooth white. Try: La Crema 2003 Chardonnay, Russian River Valley ($24). The chicken paillards would also be wonderful paired with Robert Sinskey Vineyards 2004 Los Carneros Pinot Blanc, Napa ($18).

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.

    Step 2

    Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté 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; sauté, 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.

TagsWhite WineWineAlcoholBeveragesChicken BreastChickenPoultryShallotVegetableGrapeFruitTarragonHerbs & SpicesMainDinnerNut FreeQuickEasySauteSimmerBon Appétit
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