Best Garlic Chicken And Grapes With Special Sauce Recipes

GARLIC CHICKEN AND GRAPES

Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE

Sauteed Chicken Breasts With Grape Sauce image

Make and share this Sauteed Chicken Breasts With Grape Sauce recipe from Food.com.

Provided by Geema

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup all-purpose flour
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1 tablespoon shallot, minced
1 cup red seedless grapes, halved
1/4 cup dry fruity white wine
2 tablespoons heavy cream
1 teaspoon fresh tarragon, chopped

Steps:

Remove tenders from chicken breasts and save for another use.
Pound chicken breasts to 1/4 inch thickness.
Place flour in a dish.
Sprinkle chicken with salt and pepper; dredge in the flour to coat.
Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
Transfer to platter; tent with foil.
Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
Add cream; bring to a simmer.
Stir in the tarragon and season with salt and pepper.
Spoon sauce over chicken and serve immediately.

Nutrition Facts : Calories 328.9, Fat 15.9, SaturatedFat 9.4, Cholesterol 109.2, Sodium 163.6, Carbohydrate 14.4, Fiber 0.6, Sugar 6.4, Protein 28.8

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