Sauteed Chicken Paillards with Muscat Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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). 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 |
Directions:
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; 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.
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