Chicken Cutlets with Grape-Shallot Sauce

From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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:

"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. "

Chicken Cutlets with Grape-Shallot Sauce Recipe

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

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

Preparation

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.
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.
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; 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).

2 Carbohydrate Serving

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