Sauteed Chicken With Oven-Dried Grapes

Total Time
2hrs 30mins
Prep 15 mins
Cook 2 hrs 15 mins

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 275°F.
  2. Wash grapes and remove from stems. Set aside half of each the red and green grapes.
  3. Place remaining grapes on a baking sheet and bake for 1-1/2 hours, shaking pan frequently: Remove from the oven and set aside.
  4. 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.
  5. In a large nonstick skillet, melt 2 tbsp butter.
  6. Season the chicken with salt and black pepper.
  7. Add to pan and cook over medium-high heat for 5 min on each side, until golden.
  8. 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.
  9. Transfer breasts to a platter.
  10. Add remaining 1-1/2 tbsp butter to pan and cook over high heat for 1 minute.
  11. Add oven-dried grapes and cook for 1 min longer.
  12. Add salt and pepper to taste and pour sauce over chicken.
  13. Serve immediately.

Reviews

(1)
Most Helpful

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.

sugarpea December 24, 2003

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