Chicken Cutlets with Grape-Shallot Sauce

Chicken Cutlets with Grape-Shallot Sauce

10 Reviews
From: EatingWell Magazine, December 2006

One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before—try it—you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.

Ingredients 4 servings

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  • 1/4 cup all-purpose flour
  • 4 chicken breast cutlets, trimmed (about 1 pound)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 5 teaspoons canola oil, divided
  • 1 cup thinly sliced shallots
  • 2 cups halved seedless green or red grapes
  • 1 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Preparation

  • Active

  • Ready In

  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
  3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

Nutrition information

  • Per serving: 333 calories; 9 g fat(1 g sat); 1 g fiber; 28 g carbohydrates; 26 g protein; 23 mcg folate; 63 mg cholesterol; 14 g sugars; 0 g added sugars; 700 IU vitamin A; 8 mg vitamin C; 43 mg calcium; 2 mg iron; 484 mg sodium; 579 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat

Reviews 10

September 23, 2015
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By: EatingWell User
delicioso, and easy this was the most delicious meal i have made this year! and i had everything on hand. quick, tasty, definitely a 'mae again' meal! Pros: very easy, moist and flavorful
November 11, 2014
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By: EatingWell User
A Definite Do-Over! A good friend of mine posted on Facebook and as I am always looking to try new recipes, did. This was more delicious than I imagined. Very easy to make. We both enjoyed it immensely and will definitely make it again soon. Brought the leftovers for lunch and shared the recipe with co-workers. Yummy. Pros: One Pan, quick weeknight dinner, delicious
March 27, 2013
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By: EatingWell User
Love this one! I was looking for a way to use turkey cutlets and grapes as I had both these items to use up in my fridge. Googled and found this. The turkey was excellent with this sauce. Had no shallots so used sweet onions sliced thin. No white wine so used all chicken broth (low-sodium). So good, easy and elegant. I think it would be a good make ahead company dinner. Heat up and finish last steps just before serving. I will make this again. Husband loved it too! Pros: Easy, tasty, different
December 28, 2011
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By: EatingWell User
This was one of the best meals I've ever made. I used red grapes in the sauce. It was juicy and flavorful. Everyone in the family enjoyed it greatly. I'll definitely be making this again.
June 04, 2011
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By: onebreadonecup
Wow! Initially, I was put off by the idea of shallots and grapes together...boy, was I wrong! This meal was packed with flavor and caused all who ate to become instant members of the "Clean Plate Club!" I'll use this again! Pros: Simple to Make
April 01, 2011
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By: mommyluvs2cook
Great recipe! This was so easy and delicious! I used red grapes and can't wait to try with the green! I just took some chicken breast and cut them in half so they were pretty thin. Nice sauce! I didn't even use the flour for a thickener...it was fine without it. Thanks again eatingwell!
September 08, 2010
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By: EatingWell User
Really happily surprised--this was terrific!
February 09, 2010
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By: EatingWell User
I was skeptical about using grapes in a sauce but it was fantastic. And fast! I had red grapes on hand and they worked perfectly in this recipe.
January 24, 2010
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By: Beth
I've made this recipe twice now. The second time I cut back on the wine and added more broth. Very easy dish to prepare. Grapes can be expensive in the winter so buy on sale and freeze until ready to use.