Pan Roasted Chicken Breasts with SUPERIOR SEEDLESS Grapes and Tarragon

Serves 4

Ingredients­
  4 chicken breasts boneless
2 teaspoons salt
½ teaspoon pepper
3 tablespoons olive oil
2 tablespoons chopped shallots
10 each SUPERIOR SEEDLESS® Grapes halved lengthwise
¼ cup dry white wine
3 tablespoons chopped tarragon
1 ½ teaspoon chopped Italian parsley
½ cup whipping cream
1/2 tablespoon honey
1 teaspoon salt
 ¼ teaspoon pepper

Preparation

 Heat oven to 400 degrees. Season chicken breasts with salt and pepper on both sides. Get a sauté pan hot with medium high fire and add oil. When oil starts to lightly smoke place chicken breasts skin side down. When skin is golden brown on edges gently turn each breast over and place pan in oven. Cook till firm about 8 to 10 minutes. With a glove remove hot pan from oven and set aside chicken breasts on a plate. Place pan on the burner over medium heat and sauté shallots till golden and deglaze with wine for 1 minute. Add SUPERIOR SEEDLESS® Grapes tarragon, parsley, cream, honey, salt and pepper. Reduce till slightly thick and remove from heat.

Place chicken breast skin side up in the center of each plate. Spoon a little sauce and grapes over each piece of chicken.