Chicken Véronique

Chicken, grapes, and tarragon may sound like a dubious combination, but we were determined to make a tasty version of this classic French dish. We pound chicken breasts to an even thinness and sauté them in butter to develop flavorful fond. Then we build a simple, subtly flavored sauce with shallots, cream, and wine and thicken it to a silky consistency with a cornstarch slurry. Halved green grapes, tarragon, and lemon juice are added right at the end for a complex, elegant, yet no-fuss dish.

4 (6-ounce) boneless, skinless chicken breasts, trimmed
3/4 cup plus 1 tablespoon low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 shallot, minced
3/4 cup dry white wine
1/3 cup heavy cream
4 1/2 ounces seedless green grapes, halved lengthwise (3/4 cup)
1 tablespoon chopped fresh tarragon (I doubled this and was glad I did)
1/2 teaspoon lemon juice

1. Place chicken between 2 sheets of plastic wrap and pound to 1/2 inch thickness. Season with salt and pepper. Whisk 1 tablespoon broth and cornstarch together in small bowl to make slurry; set aside. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and cook until very lightly browned, about 2 minutes per side. Transfer chicken to plate.

2. Add shallot to now empty skillet and cook until softened, about 1 minute. Add wine and cook until reduced to 1/2 cup, about 3 minutes. Add remaining 3/4 cup broth, chicken, and any accumulated juice; reduce heat to medium-low; cover; and simmer until chicken reaches 160 degrees, 7 to 10 minutes.

3. Transfer chicken to serving platter and tent loosely with aluminum foil. Increase heat to medium-high, add cream and cornstarch slurry to skillet, and cook until reduced to 3/4 cup, 5 to 7 minutes. Stir grapes, tarragon, lemon juice, and any accumulated juice from chicken into sauce until heated through, about 1 minute. Season with salt and pepper to taste. Pour sauce over chicken. Serve.