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Sautéed Chicken Breasts With Muscat Sauce

Recipe Date:
March 15, 2013
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/4 cup All pourpose flour
  • 4 Boneless, skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 lbs.)
  • 4 tbsps Unsalted butter, divided
  • 1 tsp Minced shallot
  • 1 cup Red Muscat grapes o 1 cup other red grapes, halved and seeded
  • 1/4 cup Il Raggio del Sole
  • 1 tsp Whipping cream
  • 1 tsp Chopped fresh taragon
Directions

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

Amount Per Serving     %Daily Value

Calories 318.1

Calories from Fat 131-       41%

Total Fat 14.6 g -               22%

Saturated Fat 8.6 g -          43%

Cholesterol 104.1 mg -      34%

Sodium 82.4 mg -               3%

Total Carbohydrate 14.7 g -4%

Dietary Fiber 0.6 g -            2%

Sugars 6.3 g -                   25%

Protein 28.8 g -                 57%

From Bon Appétit October 2005

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