Chicken Breasts with Tarragon Grape Wine Sauce
Elevate your weeknight dinner with this elegant recipe for Chicken Breasts with Tarragon Grape Wine Sauce—a dish that seamlessly blends sophistication with ease. Juicy, pan-seared chicken breasts are simmered in a luxurious sauce made with white grape juice, dry white wine, and chicken stock, enhanced by the delicate anise aroma of fresh tarragon. A touch of heavy cream and halved seedless grapes bring richness and sweetness, perfectly balanced by the savory base of sautéed shallots and garlic. Finished with a silky pat of butter, this dish offers a restaurant-quality experience in just 45 minutes. Perfect for entertaining or a romantic dinner, serve this with roasted potatoes, rice, or sautéed vegetables to complete the meal. Keywords: chicken tarragon recipe, grape wine sauce, creamy chicken dinner, elegant chicken recipes.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (minced) Shallots
- 2 cloves (minced) Garlic
- 1 cup White grape juice
- 0.5 cup Dry white wine
- 0.5 cup (low-sodium) Chicken stock
- 2 tablespoons (chopped) Fresh tarragon leaves
- 0.25 cup Heavy cream
- 0.5 cup (halved, seedless) Grapes
- 1 tablespoon (unsalted) Butter
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside on a plate.
In the same skillet, add the minced shallots and garlic. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the skillet by adding the white grape juice and dry white wine. Scrape any browned bits from the bottom of the skillet with a wooden spoon to incorporate them into the sauce.
Add chicken stock and fresh tarragon leaves to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer gently for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken breasts from the skillet once cooked and set them aside, keeping them warm.
Reduce the sauce over medium heat for 3-5 minutes to thicken slightly. Stir in the heavy cream and halved grapes, cooking for another 2 minutes.
Add a pat of butter to the sauce, whisking until melted and fully incorporated for a glossy finish.
Serve the chicken breasts with the tarragon grape wine sauce spooned over the top. Garnish with additional fresh tarragon if desired. Pair with roasted potatoes, rice, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 11.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
