Rating: 4.9 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

333 calories; protein 26.1g; carbohydrates 27.8g; dietary fiber 1.3g; sugars 13.8g; fat 8.7g; saturated fat 1.2g; cholesterol 62.7mg; vitamin a iu 700IU; vitamin c 8.4mg; folate 23.3mcg; calcium 43mg; iron 2.2mg; magnesium 44.3mg; potassium 579.2mg; sodium 483.6mg; thiamin 0.2mg.
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