Tarragon Chicken with Grapes

Seedless grapes are a delicious addition to this wonderful Tarragon Chicken with Grapes, serve this one for a quick dinner meal!

1 cup quick cooking brown rice

4 ( 1 1/2 lbs) medium skinless boneless chicken breast halves

3 tsp. chopped fresh tarragon leaves, plus additional sprigs for garnish

1/4 tsp. salt

1/4 tsp. ground black pepper

4 tsp. olive oil

1 small onion, chopped

1/2 cup dry white wine

2 cups seedless red grapes

1 cup chicken broth

Prepare rice according to package directions.

Meanwhile, place chicken between 2 sheets of plastic wrap, using a meal mallet, pound to an even 1/2 inch thickness, season with 2 teaspoons chopped tarragon, salt and pepper.

In a 12 inch skillet, heat 2 tsp. oil over medium heat until hot.

Add chicken and cook 12-14 minutes or until browned on both sides and chicken loses its pink color throughout, turning once.

Transfer chicken to platter, cover with foil to keep warm.

In the same skillet, add remaining 2 teaspoons oil and heat over medium until hot.

Add onion and cook 6 minutes or until tender, stirring occasionally.

Stir in wine and cook on medium high heat one minute.

Add grapes, broth and remaining 1 teaspoon tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.

To serve: Divide rice evenly among 4 dinner plates, top with a chicken breast. Spoon grape sauce over chicken, garnish with tarragon sprigs.

Makes 4 servings

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