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Preparation

1. In an 8-inch skillet heat the butter and sear chicken breasts on both sides until golden brown. Remove to a plate.
2. Finely chop the shallot and sauté until tender.
3. In a small bowl whisk the cornstarch with the wine and broth. Pour into the skillet, stir then add the chicken breasts. Cover and simmer for 5 to 6 minutes.
4. While chicken is simmering cut the grapes in half.
5. Remove the chicken from the skillet and cover to keep warm. Add the cream and tarragon to the skillet and heat to boiling. Stir grapes into the sauce and cook until heated through.
6. Place each chicken breast on a plate and spoon sauce and grapes on top.