Sauteed Chicken With Roasted Grapes
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 3⁄4 lb seedless black grapes or 1⁄4 lb red seedless grapes, stemmed
- 3⁄4 lb green seedless grape, stemmed
- 4 tablespoons unsalted butter (cold)
- 4 -6 boneless skinless chicken breast halves
- kosher salt & freshly ground black pepper
- 1⁄4 cup fresh chives, minced for garnish
Directions
- Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- Put half the grapes on the prepared pan and roast for an hour, turning halfway through (they will become wrinkled and golden).
- Meanwhile, puree remaining grapes in a blender until smooth; strain out the liquid and discard skins.
- In a large skillet, melt half the butter over medium high heat.
- Season chicken with salt and pepper, then brown on both sides, reducing the heat, if necessary, to prevent burning, about 4 minutes per side.
- Add grape puree and simmer until chicken is cooked through and the liquid is syrupy, about 5 minutes.
- Remove chicken to a serving platter and keep warm.
- Whisk remaining butter into liquid in skillet and cook about a minute; add roasted grapes and heat through.
- Pour sauce over chicken; garnish with chives.
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