Chicken Cutlets with Grape-Shallot Sauce

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.

Yield: 4 Servings Ready in 35 minutes

Cuisine: AmericanMain Ingredient: Chicken breasts boneless and skinless

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Ingredients

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Original recipe makes 4 Servings

1/4 cupAll purpose flour

4 boneless chicken breasts; trimmed

1 teaspoonKosher Salt

1/4 teaspoonFreshly ground pepper

5 teaspoonsCanola Oil; divided

1 cupShallots; thinly cut

2 cupsgreen or red grapes; seedless

1 cupWhite wine

1 cupLow sodium chicken broth

2 tablespoonsFresh parsley; chopped

Chicken Cutlets with Grape-Shallot Sauce Preparation

- 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.