Chicken breast with muscat sauce recipe
Chicken Breast with Muscat Sauce recipe
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|4||chicken breasts, boneless, skinless|
|1 small||onion, chopped|
|150 g||muscat grapes, halved|
|60 ml||fruity white wine|
|1 tbsp||double cream|
|1 tbsp||fresh tarragon, chopped|
|salt and pepper, to taste|
Sprinkle chicken with salt and pepper. Place flour in a bowl and toss chicken in flour to coat.
Melt half the butter butter in a large skillet over medium heat. Add chicken and sauté until cooked through, about 2 minutes per side.
Transfer to platter and cover with foil to keep warm.
Melt remaining butter in same skillet over medium heat and add onions and grapes. Sauté, stirring occasionally, 2 minutes.
Add wine and bring to a boil. Add cream and terragon and bring to simmer.
To serve, spoon sauce over chicken.
ca. 15 min
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