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One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before—try it—you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.
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- Place flour in a shallow dish.
- Sprinkle chicken with salt and pepper.
- Dredge the chicken in the flour (reserve excess flour).
- Heat 3 teaspoons 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.
- Add the remaining 2 teaspoons 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 5 teaspoons 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.
- Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes.
- Serve with the sauce.
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