Recipe by Bansidhe
One of my favorite dinner entrees: Simple and with a minimum of ingredients, but extremely good. Originally found in Healthy 1-2-3: The Ultimate 3 Ingredient Cookbook, by Rozanne Gold.
Top Review by sugarpea
I didn't realize until just now that this was a Rozanne Gold recipe. No wonder, it's so simple and delicious. She's one of my favorite cookbook authors. This dish makes a beautiful presentation with it's deep brown color and glistening sauce. The grapes are a nice textural contrast to the chicken. As Bansidhe suggests, just don't overcook the breast.
- 1 1⁄2 lbs seedless grapes (3/4 lb red, 3/4 lb green)
- 3 1⁄2 tablespoons unsalted butter, chilled
- 4 (6 ounce) boneless skinless chicken breasts
- salt and pepper
Directions See How It's Made
- Preheat the oven to 275°F.
- Wash grapes and remove from stems. Set aside half of each the red and green grapes.
- Place remaining grapes on a baking sheet and bake for 1-1/2 hours, shaking pan frequently: Remove from the oven and set aside.
- Place uncooked grapes in a blender and purée until very smooth. Strain through a coarse-mesh sieve, pressing down hard on the skins: It will yield about 3/4 cup juice.
- In a large nonstick skillet, melt 2 tbsp butter.
- Season the chicken with salt and black pepper.
- Add to pan and cook over medium-high heat for 5 min on each side, until golden.
- Add grape juice and cook for 5 min longer, or until chicken is done, and is just firm to the touch: Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce.
- Transfer breasts to a platter.
- Add remaining 1-1/2 tbsp butter to pan and cook over high heat for 1 minute.
- Add oven-dried grapes and cook for 1 min longer.
- Add salt and pepper to taste and pour sauce over chicken.
- Serve immediately.