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Chicken Cutlets with Grape-Shallot Sauce

:  December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.4 (17 votes)

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.


READER'S COMMENT:
"Really happily surprised--this was terrific! "
Chicken Cutlets with Grape-Shallot Sauce Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 343 calories; 8 g fat ( 1 g sat , 4 g mono ); 67 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 30 g protein; 1 g fiber; 399 mg sodium; 636 mg potassium.

Nutrition Bonus: Selenium (33% daily value), Vitamin C (25% dv), Potassium (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat


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Recipe Categories

Publication
December 2006
EatingWell for a Healthy Heart Cookbook (2008)
Health & Diet Considerations
Healthy weight
Heart healthy
Low saturated fat
Low calorie
Diabetes appropriate
High potassium
Total Time
45 minutes or less
Preparation/ Technique
Saute
Style/Theme
Everyday favorites
Budget
Servings
4
Ethnic/Regional
American
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Moderate
Main Ingredient
Chicken
Holiday
New Year's Eve
Mother's Day
Type of Dish
Main dish, poultry
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