Sautéed Chicken Paillards with Muscat Sauce

Name: Sautéed Chicken Paillards with Muscat Sauce
Yield: 4 Servings
Ingredients: 1/4 cup all-purpose flour; 4 skinless boneless chicken breast halves (about 1 1/2 pounds), tender 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

By Maria Helm Sinskey

September 30, 2005

Recipe notes