Advertisement

Chicken Cutlets with Grape-Shallot Sauce

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

Your rating: None Average: 3.9 (42 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

9 Reviews for Chicken Cutlets with Grape-Shallot Sauce

09/08/2010
Anonymous

Really happily surprised--this was terrific!

Comments
02/09/2010
Anonymous

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.

Comments
01/24/2010

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.

Comments
10/20/2009

We thought this was excellent. I served it over egg noodles with a side of green beans. Would definitely make again.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner