1/3 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
6 boneless, skinless chicken breast halves (about 2 lbs. total)
1 small (187 ml. or 3/4 cup) bottle of champagne
1 Tblsp. chopped fresh tarragon
1 cup heavy cream
2 Tblsp. flour
2 cups assorted seedless grapes
Combine 1/3 cup flour with salt and pepper on waxed paper. Coat chicken breasts with flour. Heat 2 tablespoons oil in large skillet. Add chicken; brown 2 minutes each side. Add champagne and tarragon. Lower heat and simmer, covered, for 10 minutes. Stir together cream and 2 Tblsp. flour until smooth. Remove chicken to platter. Add heavy cream mixture and grapes to skillet. Heat, stirring, until sauce bubbles and thickens, about 4 minutes. Pour over chicken.
