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Chicken & Grapes with Tarragon White Wine Cream Sauce over Fettuccine

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Serves 4


4 Smart Chicken Boneless Skinless Chicken Breasts
1/2 cup finely chopped shallots (2 medium or 1 large)
2 cloves garlic, minced
2 tsp Festival Gourmet Chicken Seasoning, divided
1 cup dry white wine
1 cup heavy cream
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 cup seedless grapes, sliced in half
Kosher salt or sea salt, to taste
2 tablespoons Olive oil, for frying
Freshly grated Parmesan cheese, for topping
Freshly ground black pepper, to taste
2 tablespoons butter, for frying


  1. To prepare the chicken: Rub chicken breasts evenly with olive oil and sprinkle with Festival Gourmet Chicken Seasoning on both sides. 
  2. Heat a large skillet to medium high heat and add 1 tablespoon butter and 1 tablespoon olive oil to pan. Swirl to coat bottom of pan evenly and when butter bubbles and sizzles, add the seasoned chicken breasts and brown for about 6 minutes on each side until cooked through and chicken is a deep golden brown on both sides. Remove from pan to a platter and cover with foil to keep warm.
  3. For the Sauce: Using the same skillet you used to sauté the chicken breasts, heat pan back to medium high heat and add 1 tablespoon of butter add 1 tablespoon olive oil to the pan. Now add the shallots and garlic and sauté until translucent, about 5 minutes. 
  4. Pour in white wine and stir, scraping up all the nicely browned bits and stir into the wine. Add remaining teaspoon of Festival Gourmet Chicken Seasoning and bring to a boil. Add Heavy Cream and cornstarch slurry and bring back to a boil, stirring constantly until thickened slightly. Add sliced grapes and season to taste with salt and pepper.
  5. Serve chicken breast on a bed of hot cooked buttered fettuccini or egg noodles and spoon the warm sauce over the chicken and noodles and top with freshly grated Parmesan Cheese.
Course: Appetizers
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