Reader Recipe: Muscat Grape and Tarragon Chicken

Reader Recipe: Muscat Grape & Tarragon Chicken

Compliments of James Marks, Redwood City


  • 1 ½ pounds boneless, skinless chicken (about 4 breast halves or 6 thighs) pounded to 1/4-inch thickness
  • Salt & pepper
  • 1/4 cup flour
  • 4 tablespoons butter
  • 1 tablespoon minced shallots
  • 1 cup red muscat grapes, halved
  • 1/4 cup white wine (or 1/8 cup water plus 1/8 cup grape juice)
  • 1 tablespoon whipping cream
  • 1 tablespoon chopped fresh tarragon
  • Salt & pepper

Directions: Shake some salt and pepper onto the pounded chicken. Put flour in a dish, then dredge the chicken in the flour to coat.

In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the chicken and cook until lightly crispy and done (about 2-3 minutes per side.) Remove from the skillet, cover and set aside.

Melt an additional 2 tablespoons of butter in the same skillet over medium-high heat. Add the grapes and shallots and sauté for 3 minutes. Add wine or juice and bring it to a boil.  Then add cream, tarragon, salt and pepper and stir constantly for about 1-2 minutes to re-warm the mixture.

Place the chicken on each plate and cover with the fragrant, grape sauce. Enjoy with white wine and steamed green vegetables.

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