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CHICKEN CUTLETS VERONIQUE
Serve couscous and buttered carrots with this main course. Purchase fresh
rhubarb tartlets for a seasonal finale.
2 skinless boneless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) butter
1 shallot, chopped
2/3 cup small green and / or red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
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.
Makes 2 servings; can be doubled.
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