• 4servings
  • 35minutes
  • 343calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) all-purpose flour

  2. 4 chicken breast cutlets , trimmed of fat (about 1 pound)

  3. 1 teaspoon(s) kosher salt

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 5 teaspoon(s) canola oil , divided

  6. 1 cup(s) thinly sliced shallots

  7. 2 cup(s) halved seedless green or red grapes

  8. 1 cup(s) white wine

  9. 1 cup(s) reduced-sodium chicken broth

  10. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

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

  2. 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. 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. 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.

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


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