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Chicken with Grape Sauce
A sauce with grapes goes well with these simple breaded chicken breasts. Serve this with rice or potatoes and a tossed green salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 4 boneless chicken breast halves
- 1/4 cup flour
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon paprika
- 3 tablespoons butter
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup seedless grapes, halved
Instructions:
Cover chicken breast with plastic wrap and lightly pound all over until well flattened. Repeat with remaining chicken breasts.
In a shallow bowl, combine flour, salt, pepper, and paprika; coat chicken with the mixture. In a heavy skillet over medium heat, melt 2 tablespoons of the butter. Add 2 pieces of chicken and cook, turning, until golden and cooked through, about 10 minutes (refrigerate remaining chicken while cooking the first batch). Remove to a hot platter and keep warm; add remaining 1 tablespoon butter and repeat with remaining chicken then remove to the heated plate with first batch.
Over medium-low heat, stir remaining 2 tablespoons flour into drippings in skillet. Add broth ; cook and stir constantly until thickened. Strain through a mesh strainer and return to clean skillet. Add cream and grapes. Taste and add more salt if needed. Reheat gently; do not boil. Grapes should soften slightly. Stir in any juices from warm chicken. Pour sauce into a serving dish and top with the chicken.
Serves 4.