Vineyard Chicken

While table grapes are not normally used for winemaking, they have many more uses than just as munchies and salads. Eat this under your vines….or on your patio on these balmy fall evenings.

This recipe uses them to accompany chicken and complements the wine sauce. I use red grapes for color and texture as well as the sweetness they impart. Seedless varieties are best (Red Flame, for example).

Serve with asparagus or broccoli and a baked potato, couscous (try the plain kind and use it to enjoy the sauce) for an easy and quick dinner.

Vineyard Chicken

  • 4 chicken half breasts, skinned and boned
  • 1/2 tsp dried basil, finely crushed
  • 1/4 tsp dried tarragon, finely crushed
  • 1/2 tsp. salt
  • 1/4 tsp paprika
  • 1/8 tsp. white pepper
  • 2 tbsp. flour
  • 1 tbsp. olive oil
  • 1 Tbsp. butter
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine or sherry
  • 2/3 cup chicken broth
  • 1 tsp. lemon juice
  • 1 cup red grape halves (or pitted cherries)
  • 1 tbsp finely chopped parsley

Blend basil, tarragon, salt, pepper, paprika and flour. Place in plastic bag and toss chicken until chicken is coated. Shake off excess, reserving excess flour mixture,

Heat oil and butter in large skillet on medium heat until butter foams. Add chicken and cook over moderately high heat until golden brown. Turn chicken and add garlic. Sprinkle with reserved flour mixture around chicken. Add wine cover and cook 5 minutes. Add chicken broth, lemon juice and grapes. Cook uncovered about another 5 minutes until chicken is tender and juices run clear.

Remove chicken and grapes to heated serving dish. Boil pan liquid, stirring constantly, 1 minute. Pour sauce over chicken; garnish with parsley.

Serves 4

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