CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE

CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup(s) flour, all-purpose

  • 1

    pounds chicken, breast, boneless, skinless, cutlets, 4 pieces, trimmed of fat

  • 1

    teaspoon salt, Kosher

  • ¼

    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

Directions

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.


Nutrition

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