Instructions: Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.

Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.

Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Saute over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

This recipe yields 2 servings (can be doubled).

Comments: Serve couscous and buttered carrots with this main course. Purchase fresh rhubarb tartlets for a seasonal finale.

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