Tarragon and Grape Chicken

4 medium skinless, boneless chicken breast halves ( 1/4 pounds)
1/2 t. salt
1/4 t. coarsely ground black pepper
1 t. olive oil
2 t. margarine or butter
3 medium shallots, finely chopped (1/3 cup)
1/4 c. white wine
1/4 chicken broth
1/4 c. half-and-half or light cream
1 c. seedless red and/or green grapes, each cut in half
1 T. chopped fresh tarragon

Sprinkle chicken with 1/4 t. salt and the pepper

In nonstick 12-in. skillet, heat oil over medium-high heat until hot.
Add chicken and cook 6 minutes.
Reduce heat to medium, turn chicken over, and cook until chicken is golden brown and loses its pink color throughout, 6-8 minutes longer.
Transfer chicken to platter and keep warm.

In same skillet, melt margarine over medium-low heat.
Add shallots and remaining 1/4 t. salt; cook stirring, until tender and golden, 3-5 minutes.
Stir in wine; cook 30 seconds.
Stir in broth, half-and-half, grapes, and tarragon.
Return chicken to skillet; heat through.

YIELD: 4 servings

Calories ...........255
Total Fat...........8g
Sat. Fat............2g
Cholesterol.........87mg
Sodium.............455mg
Carbohydrate.......10g
Protein............34g






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