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.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
American
Prep Time:
Cooking Time:
Total Time:
35 min

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 1 tablespoon olive 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 tablespoon of 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 a rounded tablespoon 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 for a further 2 minutes. Serve and enjoy.

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