Chicken and Grapes

I featured this recipe on my ReMARKable Palate Podcast #71. Here’s the recipe for you to print out and follow along!

Chicken and Grapes
Chicken breast filets lightly floured then sautéed in a herbed orange sauce with seedless grapes

Servings: 6

6 boneless and skinless chicken breasts, pounded to 1/4 inch thickness
1/3 cup flour
salt and pepper
2 teaspoons oil
1 small onion, chopped fine
1 cup chicken broth
3 tablespoons orange marmalade
2 teaspoons fresh rosemary, chopped fine
2 teaspoons lemon juice
1 1/2 cups seedless grapes, cut in half
1 tablespoon cornstarch
2 tablespoons water
black pepper

In a ziplock bag, combine the flour, salt and pepper. Add the chicken and shake well. In a large skillet over medium-high heat, heat the oil. Add the chicken breasts and sauté on each side for 5 minutes. Remove the chicken from the skillet. In the same skillet, sauté the onion in the remaining pan drippings. Add the chicken broth and orange marmalade. Stir well. Add the rosemary and lemon juice and cook 3 minutes. Add 1/2 of the grapes and cook for 5 minutes. Add the chicken back to the skillet and cook for 10 more minutes. Make a slurry of the cornstarch and the water. Add to the skillet and cook until sauce is thickened. Add the rest of the grapes and the pepper to taste. Cook for 1 more minute.

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