Chicken Cutlets Veronique
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1/2 cup dry white wine
- 1 shallot, chopped
- 1/2 cup whipping cream
- 2 tablespoons (1/4 stick) butter
- 2 skinless boneless chicken breast halves
- Carbohydrate 18 g(6%)
- Cholesterol 160 mg(53%)
- Fat 32 g(50%)
- Fiber 1 g(6%)
- Protein 22 g(45%)
- Saturated Fat 19 g(97%)
- Sodium 69 mg(3%)
- Calories 486
Preparation Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut
 until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates. Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
Preparation Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut
 until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates. Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
