Recipe by Nif
If you have never had chicken and grapes together, I highly recommend it! Delicious and fresh tasting, healthy and easy. I got this recipe a while ago from the internet (don't remember where!) but I have modified it anyway. It's great over rice or pasta or on it's own with a side and veggies. This is 8 WW pts. Enjoy!
- 1⁄4 cup all-purpose flour
- 4 (4 ounce) chicken breasts, cutlets
- 1 teaspoon sea salt
- 1⁄4 teaspoon pepper, freshly ground
- 3 teaspoons canola oil, divided
- 1⁄4 shallot, thinly sliced or minced
- 1 cup green seedless grape, halved
- 1 cup red seedless grapes, halved
- 1 cup white wine or 1 cup apple juice
- 1 cup chicken broth
- 1 1⁄2 tablespoons fresh parsley, chopped or 1 1⁄2 teaspoons dried parsley
Directions See How It's Made
- Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 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 remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice 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.