Pan Grilled Chicken with Grapes and Thyme
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 199.4
- Total Fat: 3.2 g
- Cholesterol: 68.5 mg
- Sodium: 386.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.7 g
- Protein: 27.7 g
View full nutritional breakdown of Pan Grilled Chicken with Grapes and Thyme calories by ingredient
Introduction
From "Dr. Shapiro's Picture Perfect Weight Loss Cookbook" From "Dr. Shapiro's Picture Perfect Weight Loss Cookbook"Number of Servings: 4
Ingredients
-
4 Boneless Skinless Chicken Breast Halves
2 tsp chopped fresh thyme
.5 tsp salt
.25 tsp fresh ground black pepper
1.5 tsp EVOO
1.5 C halved seedless red grapes
.5 C Vegetable Broth
.25 C Dry White Wine
.5 tsp cornstarch
2 tsp cold water
Directions
Sprinkle chicken with 1.5 tsp of thyme, salt and pepper
Coat a skillet with olive oil cooking spray and heat over med heat for 2 minutes. Places chicken in pan. Cook for 4 min each side, flipping once, or until a thermometer inserted in the thickest part reaches 160 *F and the juices run clear. Place chicken on a platter and cover loosely with foil to keep warm.
Heat the oil in the pan over medium heat. Add the grapes and cook, shaking the pan often, for three minutes, or until grapes are hot and begin to give up some juices. Place grapes in a bowl.
Pour broth and wine into the skillet and stir well. Increase the head to med-high and bring to a boil. Boil for 4 minutes or until reduced to 1/3 C
In a cup, combine the cornstarch and water and stir until dissolved. Add to the sauce int the skillet. Cook, stirring, until the sauce thicken and boils.
Stir in the grapes, any chicken juices from the platter, and the remaining 1/2 tsp of thyme. Cook for 30 sec; remove from the heat.
On a cutting board, cut the chicken diagonally into 1" pieces and arrange on the platter. Top with the sauce.
**Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user UTEXAS09.
Coat a skillet with olive oil cooking spray and heat over med heat for 2 minutes. Places chicken in pan. Cook for 4 min each side, flipping once, or until a thermometer inserted in the thickest part reaches 160 *F and the juices run clear. Place chicken on a platter and cover loosely with foil to keep warm.
Heat the oil in the pan over medium heat. Add the grapes and cook, shaking the pan often, for three minutes, or until grapes are hot and begin to give up some juices. Place grapes in a bowl.
Pour broth and wine into the skillet and stir well. Increase the head to med-high and bring to a boil. Boil for 4 minutes or until reduced to 1/3 C
In a cup, combine the cornstarch and water and stir until dissolved. Add to the sauce int the skillet. Cook, stirring, until the sauce thicken and boils.
Stir in the grapes, any chicken juices from the platter, and the remaining 1/2 tsp of thyme. Cook for 30 sec; remove from the heat.
On a cutting board, cut the chicken diagonally into 1" pieces and arrange on the platter. Top with the sauce.
**Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user UTEXAS09.