Chicken with roasted grape sauce
¾ pound(s), red, seedless, stems removed
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) breasts
Herbes de Provence
1 tsp, softened
2 small, finely chopped
Reduced-sodium chicken broth
4 fl oz, dry variety
1 Tbsp, chopped flat-leaf
- Preheat oven to 425°F. Spray medium rimmed baking sheet with nonstick spray.
- Place grapes on prepared baking sheet. Bake, shaking pan once, until grapes are softened and beginning to brown in spots, about 10 minutes.
- Meanwhile, sprinkle chicken with 1 teaspoon of herbes de Provence, salt, and pepper. Stir together butter and flour in cup until smooth. Set aside.
- Heat oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Transfer chicken to serving platter and cover to keep warm.
- Add shallots, broth, and wine to skillet. Increase heat to medium-high and bring to boil. Cook, scraping up browned bits from bottom of pan, until liquid is reduced to 3/4 cup, 3–4 minutes. Add flour mixture and cook, whisking constantly, until sauce thickens slightly and is reduced to about 1/2 cup, 1–2 minutes longer. Stir in grapes, remaining 1/2 teaspoon herbes de Provence, and any pan juices.
- Spoon sauce over chicken. Sprinkle with parsley and serve.
- Per serving: 1 chicken breast and about 1/3 cup sauce