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Sauteed Chicken Breast With Mustard And Grapes

Yield: 1 Servings

Ingredients and directions for this recipe

2 Boneless chicken breasts;
-pounded to about, 1/2-inch
-thick, (about 3/4 pound)
Flour seasoned with salt and
-pepper for dredging
2 tb Vegetable oil
2 tb Minced shallot
1/2 c Seedless red or green
-grapes, halved
1/4 c Dry white wine
2 ts Brandy
3/4 c Canned chicken broth
2 ts Firmly packed dark brown
-sugar
1 tb Dijon-style mustard

Pat the chicken dry and dredge it in the flour, shaking off the excess. In
a large skillet heat the oil over moderately high heat until it is hot but
not smoking and in it brown the chicken. Transfer the chicken with tongs to
a plate, add the shallot and the grapes to the skillet, and cook them over
moderately low heat, stirring occasionally, for 3 minutes. Add the wine and
the brandy and simmer the mixture until almost all the liquid is
evaporated. Add the broth and the brown sugar, whisking, and boil the
mixture until the liquid is reduced by half. Add the chicken and any juices
that have accumulated on the plate, simmer the mixture for 2 minutes, or
until the chicken is just heated through, and transfer the chicken with
tongs to 2 heated plates. Remove the skillet from the heat, whisk in the
mustard and salt and pepper to taste, whisking until the sauce is combined
well, and pour the sauce over the chicken.

Yield: 2 servings

See also:
Previous recipe Sauteed Chicken Breast With Lemon And Parsley
Next recipe Sauteed Chicken Breast With Sage And White Wine

Or try one of these recipes:
Apple Torte
Chocolate-dipped Brandy Snaps