INGREDIENTS:
2 tablespoons oil
4 boneless skinless chicken breast
2 tablespoons butter
1 shallot, finely diced
2 garlic cloves, finely chopped
1/2 C white vermouth
1 C half and half
1/3 C chicken stock
1 cup seedless grapes, sliced (red or green)
Squeeze of lemon juice
Leaves from 4 sprigs of tarragon, chopped, plus extra whole leaves for garnish
METHOD:
Place a large frying pan over high heat. Add a little oil, then place the chicken breasts in the pan. Cook for 4 to 6 minutes, until golden and crisp. Flip the breast over and cook for 1 minute longer. Remove from the pan and set aside.
Reduce the heat to medium and add the butter, shallot, garlic, and a pinch of salt. Cook for 1 to 2 minutes, stirring, until everything is coated in butter and just beginning to soften. To keep the sauce bright and fresh, don’t let the shallots and garlic brown too much. Add the vermouth and let it reduce for about a minute. Stir in the half and half and stock, then return the chicken to the pan, presentation side up, so it stays above the sauce. (That will keep the golden brown delicious exterior nice and crispy) Simmer for 8 to 10 minutes, until the chicken is cooked through.
Add the grapes and cook for 2 to 3 minutes, then stir in the chopped tarragon. Taste and adjust with salt pepper and a squeeze of lemon juice. Garnish with whole tarragon leaves and serve.
Serves 4
