Sauteed Chicken With Oven-Dried Grapes

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.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 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

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.