Ingredients

• 4 boneless chicken breasts
• 1/4 cup flour
• 3 Tbl. butter
• 1/2 cup Welch's White Grape Juice
• 1/2 cup chicken broth
• 1/2 tsp. dried tarragon
• 1/4 cup half and half cream
• Salt
• Pepper
• Lemon juice

Preparation

1. Coat chicken with mixture of flour, salt and pepper. Melt butter in skillet.
2. Add chicken; cook over medium-high heat until browned on both sides and cooked to desired doneness. Remove to warm plate.
3. Deglaze pan with grape juice and broth, loosening browned particles. Stir in tarragon and half and half cream. Cook just until slightly thickened. Season with salt and pepper; add lemon juice, to taste. Spoon sauce over chicken to serve.