Prep and Cook time: About 25 minutes
Makes: 4 servings
Show your family you still know the secret of cooking an elegant meal in minutes! The trick lies in choosing a sophisticated recipe, such as chicken breasts in a creamy sauce with plump, fresh grapes. While you pound and sauté the chicken, steam the rice in chicken broth. Complete the menu with green beans. Pick up some ready-baked brownies for an inviting dessert.
Ingredients
4 boned, skinned chicken breast halves (5 to 6 oz. each)
About 1/4 cup all-purpose flour
2 tablespoons Sweet Cream butter or margarine
1/3 cup chopped shallots
1/2 cup White Zinfandel or dry white wine
1/3 cup whipping cream
1/4 cup fat-skimmed chicken broth
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
2 cups red or green seedless grapes, stemmed and rinsed
Salt and pepper
Tarragon sprigs (optional)
Instructions
1. Rinse chicken and pat dry. Place each piece between 2 sheets of
plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but
gently to a thickness of about 1/4 inch. Coat chicken lightly with flour;
shake off excess.
2. Melt half of the butter in a wide nonstick frying pan over medium-high
heat. Fill pan with chicken; without overlapping, add more as pieces
shrink, using about half the chicken. Cook, turning as needed, until
chicken is browned on both sides and no longer pink in center; cut to test
(3 to 4 minutes). Transfer to a warm platter and keep warm. Add remaining
butter and chicken and repeat to brown all the pieces.
3. Add shallots to pan; cook, stirring, until soft (1 to 2 minutes). Add
wine, cream, broth, and chopped tarragon. Increase heat to high and bring
to a boil. Boil, stirring often, until reduced to about 2/3 cup (2 to 3
minutes).
4. Add grapes to sauce. Cook, shaking pan often, just until grapes are hot
(about 1 minute). Season sauce to taste with salt and pepper, then pour
evenly over chicken. Garnish with tarragon sprigs, if desired.
Nutritional Information
Per serving: 382 cal., 35% (128 cal.) from fat; 35 g protein; 14 g fat (8.0 g sat.); 23 g carbo (1.6 g fiber); 169 mg sodium; 120 mg chol.
