2 half chicken breasts, skinned and boned
2 tablespoons butter, clarified preferred
2 tablespoons flat champagne
1/4 to 1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/4 to 1/2 cup whipping cream
1/2 cup fresh green or red seedless grapes
Heat a 7-inch skillet over medium heat. Rinse chicken breasts and dry on paper towels. Add butter to skillet and swirl to melt and coat evenly. Place chicken breasts in pan and sauté until lightly browned on both sides. Add flat champagne, tarragon, and salt; cover and simmer slowly for about 5 minutes.
To test doneness, press finger into thickest part of chicken breast; meat should spring back. Do not overcook. Place chicken breasts on a plate and keep warm by covering with skillet lid.
Quickly boil pan juices until syrupy. Add whipping cream and boil until lightly thickened. Stir grapes into cream and cook briefly to warm through. Stir in any juices that have drained from the chicken breasts. Arrange chicken breasts on two plates and spoon sauce over. Makes 2 servings. Serve with a green salad, some crusty French bread, and a bottle of your favorite champagne.