Nifs Chicken Cutlets With Grape Sauce Recipes
CHICKEN BREASTS WITH GRAPES
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
Provided by threeovens
Categories Chicken
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
- Remove any stems from the grapes, rinse and drain well. Set aside.
- Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
- Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
- Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
- Return chicken to skillet and heat through.
- If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.
NIF'S CHICKEN CUTLETS WITH GRAPE SAUCE
If you have never had chicken and grapes together, I highly recommend it! Delicious and fresh tasting, healthy and easy. I got this recipe a while ago from the internet (don't remember where!) but I have modified it anyway. It's great over rice or pasta or on it's own with a side and veggies. This is 8 WW pts. Enjoy!
Provided by Nif_H
Categories Chicken
Time 30m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 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 remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice 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 with the sauce.
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