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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 385.1
  • Total Fat: 12.8 g
  • Cholesterol: 68.8 mg
  • Sodium: 334.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 33.7 g

View full nutritional breakdown of Chicken Breasts with Grape Shallot Sauce calories by ingredient
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Chicken Breasts with Grape Shallot Sauce

Submitted by: NAPLESNANCY
Chicken Breasts with Grape Shallot Sauce

Introduction

This quick saute pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before, try it you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.

This quick saute pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before, try it you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.


Number of Servings: 2

Ingredients

    1/4 cup whole wheat flour
    2 chicken breasts, trimmed (about 5 oz each)
    salt and pepper to taste
    5 teaspoons canola oil, divided
    1/2 cup thinly sliced shallots
    1 cups halved seedless green or red grapes
    1/2 cup white wine
    1/2 cup chicken stock, unsalted
    2 tablespoons chopped fresh parsley

Directions

Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

Serving Size: makes 2 servings (1 breast, 1/2 cup grapes, 3 tbsp sauce)

Number of Servings: 2

Recipe submitted by SparkPeople user NAPLESNANCY.






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