CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE

By joanmarie

Ingredients

• 1/4 cup(s) flour, all-purpose
• 1 pounds chicken, breast, boneless, skinless, cutlets, 4 pieces, trimmed of fat
• 1 teaspoon salt, Kosher
• 1/4 teaspoon pepper, black ground
• 5 teaspoon oil, canola, divided
• 1 cup(s) shallot(s), thinly sliced
• 2 cup(s) grapes, green, seedless, (or red grapes) halved
• 1 cup(s) wine, white
• 1 cup(s) broth, chicken, less sodium
• 2 tablespoon parsley, fresh

Details

Preparation time 10mins
Cooking time 25mins
Adapted from EVERYDAY HEALTH.COM

Preparation

Step 1

1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour).

2. 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.

3. 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.

4. 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.

5. 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.

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