Chicken Cutlets with Grape-Shallot Sauce

  • Active Time 35m
  • Total Time 35m

4 servings

One of the Test Kitchen’s favorites, this quick sauté pairs wine and grapes in a luscious sauce. 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 Chard with Shallots, Pancetta & Walnuts.

ingredients

  • 1/4 cup all-purpose flour
  • 4 chicken breast cutlets, trimmed of fat (about 1 pound)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 5 teaspoons canola oil, divided
  • 1 cup thinly sliced shallots
  • 2 cups halved seedless green or red grapes
  • 1 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

directions

Place the flour in a shallow dish. Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour (reserve any 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 the 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 the shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add the 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 the wine and broth; bring to a boil, stirring constantly. Reduce the 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 the parsley.

Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9116

nutrition information per serving

343 calories; 8g total fat; 1g total saturated fat; 67mg cholesterol; 399mg sodium; 29g carbohydrates; 1g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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