SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS
Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
- Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
- Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE
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
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
CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS
Categories Condiment/Spread Chicken Fruit Onion Appetizer Fall Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
- Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
- Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
CHICKEN WITH ROASTED GRAPES AND SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Low Cal Dinner Grape Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
- Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.
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