Chicken Cutlets with Grape-Shallot Sauce
One of the Test Kitchen's favorites, this quick saute pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before--try it--you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.
Ingredients
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1/4 cup all-purpose flour
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4 chicken breast cutlets, trimmed (about 1 pound)
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground pepper
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5 teaspoons canola oil, divided
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1 cup thinly sliced shallots
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2 cups halved seedless green or red grapes
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1 cup white wine
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1 cup reduced-sodium chicken broth
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2 tablespoons chopped fresh parsley
Directions
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.
Nutrition information
Calories 343, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 67 mg, Sodium 399 mg, Carbohydrate 29 g, Fiber 1 g, Protein 30 g, Potassium 636 mg. Daily Values: Vitamin C 25%. Exchanges: Fruit 1.5,Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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