Sauteed Chicken Breasts With Grape Sauce

This elegant dish comes together so quickly and easily; it's foolproof, different and delicious.

Remove tenders from chicken breasts and save for another use.

Pound chicken breasts to 1 / 4 inch thickness.

Place flour in a dish.

Sprinkle chicken with salt and pepper.

Dredge in the flour to coat.

Melt 2 tablespoons butter in large skillet over medium high heat.

Add chicken and saute 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.

Saute for 2 minutes.

Add wine.

Bring to a boil , stirring up any browned bits from the bottom of the pan and cook.

Add cream.

Bring to a simmer.

Stir in the tarragon and season with salt and pepper.

Spoon sauce over chicken and serve immediately.

all-purpose flour, boneless skinless chicken breast halves, butter, shallot, red seedless grapes, white wine, heavy cream, fresh tarragon