Sauteed Chicken Paillards with Muscat Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup all-purpose flour
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh tarragon
- 4 tablespoons (1/2 stick) unsalted butter, divided
- Carbohydrate 14 g(5%)
- Cholesterol 159 mg(53%)
- Fat 17 g(27%)
- Fiber 1 g(3%)
- Protein 40 g(79%)
- Saturated Fat 9 g(45%)
- Sodium 82 mg(3%)
- Calories 386
Preparation Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat. 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.
Preparation Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat. 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.
