2 years ago
Spudsomma
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Chicken Rapide with Champagne Grapes
This looks so perfect for tonight! Too bad I don't have any grapes. If you find champagne grapes, it will taste and look so much better! 4 boneless, skinless chicken breast halves 1/4 cup of flour salt & pepper 2 tbsp unsalted butter 1 tbsp olive oil 2 garlic cloves, minced 3/4 cup low-sodium chicken broth 3/4 cup dry white wine 1 tbsp balsamic vinegar 1 tbsp honey 1 cup seedless red, black or champagne grapes (not green), halved if they are large Dredge the chicken breasts in flour mixture seasoned w/ salt & pepper. Shake off excess flour. Heat a large skillet with butter and olive oil and saute the chicken breasts until golden on each side, but not cooked thru. Remove to a platter. Add in the minced garlic and cook 30 seconds, until fragrant. To the skillet, add the balsamic vinegar, the wine and broth and scrape up the brown bits. Cook 2 minutes. Add the chicken back into the skillet and simmer for a few minutes until the mixture is reducing and chicken is cooked thru. Add in the grapes and honey the last minute of cooking to thicken the sauce. Garnish w/ fresh sage leaves and enjoy! Recipe and photo via staceysnacksonline.com
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