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Tarragon Chicken with Grapes and Linguine

 Tarragon Chicken with Grapes and Linguine
Grapes are definitely a different addition to an entree, but they have great flavor, especially when paired with a savory tarragon sauce.—Gail Long, O'Fallon, Illinois
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked linguine
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup green grapes, halved
  • 2 tablespoons minced fresh tarragon


  • Cook linguine according to package directions. Meanwhile, sprinkle
  • chicken with salt and pepper.
  • In a large skillet over medium heat, cook chicken in oil and butter
  • for 5-8 minutes on each side or until juices run clear. Remove and
  • keep warm.
  • Add wine to skillet; stir to loosen brown bits. Bring to a boil; cook
  • until liquid is reduced by half. Stir in cream; cook and stir until
  • thickened. Add the grapes, tarragon and chicken; heat through. Drain
  • linguine. Serve with chicken mixture. Yield: 4 servings.

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Tarragon Chicken with Grapes and Linguine (continued)

Nutritional Facts: 1 chicken breast half with 1/4 cup sauce and 1 cup linguine equals 653 calories, 29 g fat (13 g saturated fat), 150 mg cholesterol, 287 mg sodium, 50 g carbohydrate, 2 g fiber, 43 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.