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