Prep 30 mins
Cook 55 mins
Restaurant quality you can do at home, TRUE! EASY to make when entertaining too! The sky's the limit with variations as well, Will you be enticed to make this? Only time will tell!
- 6 chicken cutlets
- 1 egg
- 118.29 ml breadcrumbs
- 59.14 ml oil
- 2 clove garlic
- 2.46 ml pepper
- 1 large onion (Diced)
- 29.58 ml butter
- 2 chicken bouillon cubes
- 236.59 ml water
- 236.59 ml dry white wine
- 226.79 g mushroom
- 54.43 g additional butter
- 226.79 g can white grapes, drained
- Bread Cutlets and Fry.
- Set aside and place in an Oven Proof Pan.
- In saucepan, brown onion in butter or margarine.
- Combine bouillon cubes with water and wine.
- Add onions to mixture.
- Simmer to boil and let stock reduce.
- Pour over chicken and bake at 375 for 45 minutes.
- While chicken is cooking,prepare sauce: Saute mushrooms in butter or margarine.
- Set aside until chicken cooks for 45 minutes.
- Pour over chicken and bake 10 minutes more.
- ***Have also used raisins/sultanas, dried chopped apricots, Red, Green and Yellow Peppers/Capsicum***.
- The recipe is only limited by the extent of your imagination!
- NOTE: Fresh grapes can also be used
- NOTE: You do not need to serve the chicken IN the white wine sauce but, (And is personal preference), you can spoon as much or as little sauce as you like over the chicken. Hope this helps!
This was so good! I cut down the recipe for just two servings and used this as my main dish for an Oscar Night watching meal. It was elegant without being overly fancy. I added the garlic to the onions while they simmered, since i didn't see when to add that in the instructions. For two servings, I did have to cut down the cooking time quite a bit - after browning the chicken on both sides, I baked it with the onions for about 10 minutes before adding the mushrooms and grapes and remaining butter to cook another 10 minutes or so. Like the other reviewers, I had to use fresh grapes and instead of mixing up bouilon cubes with water, I used the same amount of already prepared chicken stock, adding a touch of salt to account for the usually saltier bouillon. Served with wild rice pilaf and steamed broccoli.
This was very tasty. I did make a couple of minor adjustments - I used a skinless-boneless chicken breast, used chicken broth instead of the bouillon cubes, and used fresh green grapes. After browning the breast, I cooked this for about 30 minutes in the oven and then added the mushrooms and grapes for another five minutes. This timing was perfect - the chicken was very moist. Thanks mickey for a simple and delicious meal. Made for Aussie Swap #14.
This was very good! Made for PAC. We also don't have such a thing as canned grapes unless you want to pick them out of canned fruit cocktail, so I used plenty of fresh grapes. The recipe didn't specify when to add the grapes, so I added them about 10 minutes before the dish was removed from the oven. To save some fat I just browned the chicken using cooking spray after seasoning it. I cooked the onion, way more garlic and mushrooms together, added 1 tablespoon of ultra-fine flour, (Wondra), to the sauce and poured it all over and baked the whole dish at 350* for 30 minutes total. The suace thickened to *just right* with the addition of the flour. This was even better the second night as the grapes tasted better than I thought they would when they had cooked longer. Next time I will add the grapes when I put the dish in the oven. I like the versitality and will take mickey's suggestion and try it with other ingredients. It's a great base recipe! Thanks, Mickey!