Chicken Ala Vineyard
Submitted by lulubelle55
Herb-crusted chicken breast strips pan-seared golden, then simmered with garlic, chicken broth, white wine vinegar, and halved red grapes. Elegant and on the table in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minChicken and grapes might sound unexpected, but this French-inspired combination has been turning heads for centuries, and one bite will tell you exactly why.
Chicken strips get dusted in a seasoned flour blend of basil, tarragon, paprika, and white pepper, then seared to a golden crust. A quick pan sauce builds from chicken broth, white wine vinegar, and a squeeze of lemon.
The grapes go in at the very end, just long enough to warm through and release their juicy sweetness into the sauce.
The result is a dish that balances savory herbs, bright acidity, and bursts of fruit in every forkful.
Kitchen Tips
- Use seedless red grapes and halve them so they release their juice quickly in the hot pan.
- Do not overcook the grapes. Five minutes uncovered is all they need. You want them warm and slightly softened, not mushy.
- This pairs beautifully with wild rice or a simple green salad dressed in the same vinaigrette flavors.
Ingredients
Directions
Cut each chicken breast in half, lengthwise.
Blend together salt, basil, tarragon, paprika, white pepper and flour.
Toss with chicken strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high heat until golden brown; turn and brown other side.
Add garlic and sprinkle on any leftover seasoned flour.
Add broth, vinegar and lemon juice; cover and cook 5 minutes.
Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender.
Remove chicken and grapes to heated serving platter.
Boil pan liquid 1 minute and pour over chicken. Sprinkle with parsley.
Makes 4 servings.
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