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Sautéed Chicken Breasts with Oven Dried Grapes

Sautéed Chicken Breasts with Oven Dried Grapes

This is another Rozanne Gold Recipe from her Cooking 123 Cookbook.  This recipe is so good, I’ve even made it for company!

Sautéed Chicken Breasts with Oven Dried Grapes

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  • 1 1/2 pounds dark red seedless grapes
  • 3 1/2 Tablespoons unsalted butter, chilled
  • 4 6 oz skinless, boneless chicken breasts

Preheat oven to 275˚ F.

Wash grapes and remove from stems.  Place half of the grapes on a rimmed baking sheet.  Bake for 1 1/2 hours, shaking pan frequently.  Remove from oven and set aside.

Place uncooked grapes in a blender and puree until very smooth.  Strain through a coarse-mesh sieve, pressing down hard on the skins.  You should get about 3/4 cup juice.

In a large nonstick skillet, melt 2 tablespoons butter.  Wash chicken breasts thoroughly and pat dry with paper towels.  Season chicken with salt and freshly ground black pepper.  Add to pan and cook over medium high heat for 5 minutes on each side, or until golden.

Add grape juice and cook 5 minutes longer, or until chicken is cooked through and just firm to the touch.  Be careful not to overcook.  The grape juices will darken into a mahogany colored sauce.  Transfer breasts to a platter.

Add remaining butter to skillet and cook over high heat for 1 minute.  Add over dried grapes and cook 1 minute longer.  Add salt and pepper to taste and pour sauce over chicken.  Serve immediately.

Serves 4


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