Chicken Cutlets with Grape-Shallot Sauce
This quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. This is simple enough for a weeknight, but elegant enough for entertaining.
- ¼ cup all-purpose or blending flour
- 4 chicken breast cutlets, trimmed (about 1 pound)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 Tablespoons olive oil, divided
- 1 cup thinly sliced shallots
- 2 cups halved seedless green or red grapes
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 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.
- 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.
- Return the chicken to the pan, turning to coat with sauce, and cook for a further 2 minutes.
- 4 servings
- Chicken & Other Birds
- Prep Time:
- Cooking Time:
- Total Time:
- 35 min