The garnish of seedless green grapes adds color as well as a complementary flavor. --West Dover Inn, West Dover, Vermont
6 boneless chicken breasts (8 ounces each)
Fresh bread crumbs
1 teaspoon tarragon leaves
1/8 teaspoon chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup butter
3 tablespoons minced shallots
3/4 cup sliced mushrooms
2/3 cup chicken stock
2/3 cup dry white wine
Green seedless grapes
Preheat oven to 375 degrees F. Between sheets of waxed paper, flatten chicken breasts to 1/4-inch thickness. Combine bread crumbs, tarragon, chives, salt, and pepper. Coat chicken breasts evenly with crumb mixture.
Melt 1/4 cup butter in heavy skillet over medium heat. Lightly brown chicken on both sides. Remove from pan and place in a shallow baking dish. Add remaining butter to skillet and lightly sauté shallots and mushrooms for 3 minutes. Add chicken stock and wine to skillet. Bring to boil, stirring constantly. Pour mixture over chicken. Tent dish with foil and bake 10 minutes. Remove foil and add green grapes. Bake for another 5 minutes.
At serving time, place 1 breast of chicken on each plate and spoon some of the mushrooms, shallots, and broth atop. Garnish with green grapes. Serve with rice or baked potato and a vegetable.