Nov 092008
 

I had friends over for dinner last night, and served this as the main dish. I doubled the sauce ingredients and used 4 chicken breasts (about 2.5 lbs.) and there was plenty of sauce leftover. I really liked the recipe overall, and the wine definitely adds a lot of flavor. One of my friends had a camera, and we took this shot just before we sat down to eat. My first food photo!

5 t all-purpose flour
4 chicken breast cutlets, trimmed
5 t canola oil, divided
1 c. thinly sliced shallots
2 c. halved seedless green or red grapes
1 c. white wine
1 c. reduced-sodium chicken

Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side. 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 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. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

-Adapted from Eating Well

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 Posted by at 1:00 pm

  5 Responses to “Chicken with Grape Shallot Sauce”

  1. Yeah! A food pic! Chicken and grapes, no sure I would ever think to put those two together, but you make them look mighty tasty.. Kelly

  2. Yes…i agree…the picture is a nice touch.—Nanc

  3. Mmmmmm…that looks so yummy. Do you think you can convince mommy to let us try it? Please?!?!

  4. The grapes are cut in half so it shouldnt be a problem for the babies…ya think????

  5. I can’t wait to try this! It smelled delisc when you had it for lunch this week. 🙂

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