You have to be a little bit adventurous for this recipe. Shallots and grapes together are not for everyone. But keep your mind and taste buds open, and you will like it. Don't be intimidated! :)
Calories: About 330 per serving
1/8 cup flour
2 skinless and boneless chicken breasts
Salt, to taste
1/8 tsp black pepper, or to taste (coarsely ground preferable)
5 tsp olive oil
1/2 cup shallots, thinly sliced (if shallots not available, use regular white onions-not red)
1/4 tsp garlic paste
1 cup green or red seedless grapes, halved lengthwise
1 and a half cups chicken broth (homemade or store bought)*
1 tablespoon parsley, chopped
Sprinkle salt and pepper on the chicken and dredge in flour on both sides (reserve the left over flour). Heat 3 tsp oil in a skillet on medium high and add the chicken breasts. Cook for 2-4 minutes on one side and then reduce the heat to medium. Turn the chicken breasts over and cook for another 3-4 minutes. Transfer to a plate.
In the same skillet, add the remaining 2 tsp of oil. Add shallots, stirring frequently, till light brown. Add the garlic and cook for a few minutes. Then, add the grapes and cook till just starting to get brown. Add 3 tsp of the reserved flour and let it coat well. Slowly add the chicken broth and cook on reduced heat, stirring occasionally, for about 8-10 minutes till sauce is reduced. Season with a little salt and pepper, if needed. Stir in the parsley and add the chicken breasts into the sauce. Cook till chicken heated through completely (about 2-3 minutes). Serve with sauce on top.
*You can also add half a cup of grape juice. If you do, reduce the chicken broth to just one cup.
Serving suggestion: Serve with garlic green beans on the side.
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