Pan Roasted Chicken Breasts with Green Grapes and Tarragon

Enjoy this unique take on Pan Roasted Chicken Breasts featuring yummy green grapes and chopped tarragon.
Makes 4 Servings


  • 4 Chicken Breasts Bonelesss
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Pepper
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Chopped Shallots
  • 10 Grapes, Halved Lengthwise
  • 1/4 Cup Dry White Wine
  • 3 Tablespoons Chopped Tarragon
  • 1 1/2 Teaspoon Chopped Italian Parsley
  • 1/2 Cup Whipping Cream
  • 1/2 Tablespoon Honey
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper


  1. Heat oven to 400º F degrees.
  2. Season chicken breasts with salt and pepper on both sides.
  3. Get a sauté pan hot with medium high fire and add oil.
  4. When oil starts to lightly smoke place chicken breasts skin side down.
  5. When skin is golden brown on edges gently turn each breast over and place pan in oven.
  6. Cook till firm about 8 to 10 minutes.
  7. With a glove remove hot pan from oven and set aside chicken breasts on a plate.
  8. Place pan on the burner over medium heat and sauté shallots till golden and deglaze with wine for 1 minute.
  9. Add grapes, tarragon, parsley, cream, honey, salt and pepper.
  10. Reduce till slightly thick and remove from heat.
  11. Place chicken breast skin side up in the center of each plate.
  12. Spoon a little sauce and grapes over each piece of chicken.