3 whole chicken breasts, halved
flour for dredging
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1.5-2 tablespoons finely chopped tarragon (here they said use dried but I changed to fresh)
4 tablespoons butter (I used just a little bit more)
2 tablespoons vegetable oil
1/4 cup finely chopped onions (I would use precisely this amount of onions)
1/2 cup chicken stock (I used a little bit more)
1/2 cup dry white wine
1/2 pound mushrooms, sliced
2 cups seedless green grapes
1. preheat the oven to 375
2. Coat the chicken pieces with flour mixed with the salt, pepper, and tarragon. Brown the chicken on all sides in 2 tablespoons of butter and the oil in the skillet. Place the pieces in a single layer in a shallow baking pan.
3. Add the onions to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around chicken. Bake, uncovered, for 30 minutes.
4. Saute the mushrooms in the remaining 2 tablesppons butter and add along with the grapes to the chicken. Bake for 8-10 minutes longer.
Source: I combined the New York Times Cookbook recipe with an old one I had (which maybe came from Bon Appetit!)
Prepared by: Heather for the March 2011 meeting.