Sautéed Chicken with Onions & Grapes
The combination of onions, red grapes, grape juice, and balsamic vinegar give this dish its uniquely sweet and tangy flavor.
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 4 skinless, boneless chicken breast halves (5 ounces each)
  • 1 large red onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 3/4 cup red grape juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1-1/2 cups seedless red grapes, halved
  • 2 tablespoons balsamic vinegar

1. In a large nonstick skillet, heat the oil over medium heat. On a sheet of wax paper, dredge the chicken in the flour, shaking off and reserving the excess.

2. Sauté the chicken until golden brown, about 3 minutes per side. With a slotted spoon, transfer the chicken to a plate. Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is crisp-tender, about 5 minutes.

3. Add the grape juice, salt, and thyme, and bring to a simmer. Return the chicken to the pan. Cover and cook until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a platter.

4. Add the grapes to pan and bring to a boil. In a small bowl, stir together the reserved dredgins flour and the vinegar until smooth. Stir the mixture into the pan and cook until the sauce is slightly thickened, about 1 minute. Spoon the sauce over the chicken.

Nutritional Information
Per serving: 296 calories, 5.7g total fat (1.1g saturated), 82mg cholesterol, 2g dietary fiber (.4g soluble), 26g carbohydrate, 34g protein, 535mg sodium.
Good source of: niacin, quercetin, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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