Sauteed Chicken With Oven-Dried Grapes
- Ready In:
- 2hrs 30mins
- Ingredients:
- 4
- 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
- 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.
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Reviews
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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.
RECIPE SUBMITTED BY
<p>I'm an ASL student, former computer technician, and knitter in the Beach Cities area that loves to cook. I'm an ex-pescetarian, and use that sensibility in a lot of my dishes, because not every main dish needs to contain meat. I usually make up recipes as I go, not that I often share those, but the former Recipezaar is one of my favorite sites to check when I want to do something new and need ideas of how to proceed. I could be called a minimalist, because my favorite cookbooks are the three- and four-ingredient variety: There's something magic about being able to coax a fantastically tasty and pretty meal out of a minimum of ingredients. At the moment, I'm fascinated by color and twists on the traditional -- Blue potatoes in oil with caramelized onions. Roast chicken with blood oranges. Lavender sugar cookies with white chocolate chips.</p>