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Sautéed Chicken Breasts With Muscat Sauce

Recipe Date:
March 15, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup All purpose 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 or 1 cup red grapes, halved and seeded
  • 1/4 cup Il Raggio del Sole Moscato
  • 1 tsp Whipping cream
  • 1 tsp Chopped fresh taragon

-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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