Ingredients

• 2 skinless chicken breasts
• 1 tbsp butter
• 1 echalion shallot, finely chopped
• 1 clove of garlic, finely grated
• ½ level teaspoon dried tarragon 
• 150 ml dry white wine
• 150ml chicken stock
• 50g white grapes, halved and any pips removed
• 1 tbsp creme fraiche
• salt and freshly milled black pepper

For the thickening:

• 1 tbsp butter
• 1 tbsp flour

Method

1. Melt the butter in a non-stick saute pan.

2. Season the chicken breasts with salt and pepper and cook them in the hot butter till golden on both sides, then remove it to a plate.

3. Add the shallot to the pan and cook it for about 5 minutes until softened,

4. Slice the chicken diagonally into thick slices and then return the chicken to the pan, with the garlic, and sprinkle the tarragon over it .

5. Pour in the wine and stock , cover the pan with a tight lid, and simmer very gently for 10-15  minutes until the chicken is tender.

6. Remove the lid and turn the heat up and let the sauce bubble and reduce slightly for about a minute.

7. Mix the butter and flour into a paste  and whisk into the sauce. When the sauce has thickened,  turn the heat down.

8. Add the halved grapes and stir in the creme fraiche. Allow them to heat through, then taste and check the seasoning.

9. Serve the chicken in a bowl with the sauce poured over.