Chicken Cutlets with Grape-Shallot Sauce


I hesitated a little to try a recipe that included chicken and grapes. But I have to say that this turned out to be unexpectedly easy and delicious.  I served it with white rice.

Ingredients

  • 1/4 cup all-purpose flour
  • 4 chicken breast cutlets trimmed (about 1 pound)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 teaspoons oil
  • 1 cup thinly sliced shallots
  • 2 cups halved seedless green or red grapes  (I used green)
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Preparation

  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 with the sauce.

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