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:

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

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