(Chicken Cutlets St. Veronica)
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; sauté 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.
Veronique adds: We stayed with a French theme for the rest of our meal with taboule, ratatouille and baguette. A lovely dessert crepe and coffee would be a fine ending.