Chicken With Red Grapes And Mushrooms Recipes

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PAN-SEARED CHICKEN WITH RED GRAPES



Pan-Seared Chicken With Red Grapes image

Try this delicious chicken dish flavored with balsamic vinegar and red grapes. It's easy and elegant, and a big hit with the kids! I received this recipe in a Campbell's Meal Mail.

Provided by mailbelle

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 garlic cloves, minced
1 cup chicken stock
1 teaspoon italian seasoning, crushed
2 tablespoons balsamic vinegar
2 cups red seedless grapes, cut in half
hot bow tie pasta (farfalle)

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet.
  • Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes.
  • Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.

Nutrition Facts : Calories 238.7, Fat 5.7, SaturatedFat 1.1, Cholesterol 70.2, Sodium 164.4, Carbohydrate 17.1, Fiber 0.8, Sugar 13.3, Protein 29.4

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

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