Sautéed Chicken Paillards with Muscat Sauce

Chef Richard 4 Servings 30 minutes

Fresh Muscat grapes-in season from August to October-have a musky flavor and sweet floral aroma, but other grapes work nicely too. Use a dry, fruity white wine, such as Gewürztraminer or Riesling, to make the sauce. Because the chicken breast are pounded into very thin paillards, they will cook quickly-so have all the ingredients ready before the skillet is even hot.


  • 4  large skinless boneless chicken breast halves,   tenderloin removed
  • ¼  cup all-purpose flour
  • 4  tablespoons (½ stick) butter, divided
  • 1  tablespoon minced shallot
  •  1  cup red Muscat grapes or other red grapes,   halved, seeded
  • ¼  cup dry fruit white wine
  • 1  tablespoon heavy whipping cream
  • 1  tablespoon chopped fresh tarragon


  • Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to ¼-inch thickness. Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  • Melt 2 tablespoons butter in very 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 shallot and grapes; sauté 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season sauce to taste with salt and pepper. Spoon over chicken.