Sautéed Chicken With Roasted Grapes
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound small black or red seedless grapes, stemmed
- ¾pound small seedless green grapes, stemmed
- 4tablespoons cold unsalted butter
- 4 to 6large skinless boneless chicken breast halves
- Kosher salt
- black pepper
- ¼cup minced fresh chives
Nutritional analysis per serving (4 servings)
478 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 49 grams protein; 933 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
- Step 2
Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- Step 3
In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
Private Notes
Comments
1. Keep the butter for the sauce cold. Butter is an emulsion, and you are trying to emulsify a sauce here. Warmed butter will break (separate), the sauce will not emulsify and look like an oily pan broth. Butter sauces require cold butter and whisking action.
1--Why call for cold butter when it is going to be melted on high heat?
2--Photo shows grapes with stems. In my experience stems don't taste very good.
3--Recipe calls for skinless breast but picture shows breast with nicely browned skin.
The Smitten Kitchen cookbook has a similar recipe that is much simpler, grapes, chicken and olives cooked at the same time. It is delicious.
I found that the green grapes burnt, the red ones were fine.
Any ideas for two side dishes?
at 375 degree oven, half the grapes burned. It took longer than 5 additional minutes simmering to cook chicken to 165 degrees.
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