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Chicken Cutlets with Grape-Shallot Sauce

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  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.
RECIPE 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
Chicken Cutlets with Grape-Shallot Sauce Recipe at Cooking.com
DIRECTIONS
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 the chicken with the sauce on top.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 343
Fat. Total: 8g
Protein: 30g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 67mg
Sodium: 399mg
% Cal. from Fat: 21%
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