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Chicken Breast with Sauteed Grapes Recipe

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This recipe for Chicken Breast with Sauteed Grapes, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtnay McManus

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
21/2lbs boneless, skinless chicken breasts
1 cup all purpose flour
1 lb (31/2-4 cups) seedless green grapes, stemmed and rinsed
4-6 tablespoons butter

Directions:
Directions:
1. Preheat oven to 400
2. Wash the chicken with cold water, pat dry and season with salt and pepper. In a shallow bowl dredge the chicken in the flour. Heat 3 tbs olive oil in a saute pan or skillet over med/high heat. Saute the chicken on both sides until it develops a nice crisp light brown crust. Remove the chicken to a baking dish and finish cooking in the over, about 15-20min. Set aside the saute pan, do not clean it
3. While the chicken is in the oven liquefy half of the grapes in a food processor and then squeeze the pulpy juice through a sieve to remove the skin (soup ladle is helpful by pushing the glop through the sieve)
4. Put the saute pan back on med heat and saute the remaining grapes for a couple of minutes, until the skins brown some. Addd the grape juice and salt and pepper to taste. Whisking slowly, add butter, 1 tablespoon at a time until sauce thickens. Be sure to monitor the heat and remove as soon as the last butter is melted, to make sure the sauce doesn't break. Place a piece of chicken on each of 4 plates, spoon the grapes and sacue over it, then serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min

 

 

 

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