Sauteed Chicken Paillards With Muscat Sauce

“From Bon Appétit October 2005. Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place flour in dish.
  2. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  3. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side.
  4. Transfer to platter; tent with foil.
  5. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes.
  6. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon.
  7. Season with salt and pepper. Spoon over chicken.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: