Chicken with roasted grape sauce
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
While roasted grapes with chicken may seem like an odd combination, there’s something seriously magical that happens when the juices of the savory browned chicken meld with those from the warm, jammy grapes. Here, the addition of the herbs de Provence, shallots, and red wine play beautifully in the sauce and give it complexity. Garnishing the finished dish with chopped fresh parsley gives it an elegant appearance worthy to serve to a crowd. Pair it with steamed asparagus or haricot verts, tiny French-style green beans. Use the same roasting technique in this recipe to make roasted grapes for a dessert. Serve them over low-fat frozen yogurt or plain low-fat Greek yogurt.
Ingredients
Grapes
0.75 pound(s)
Uncooked boneless skinless chicken breast(s)
20 oz
Herbes de Provence
1.5 tsp
Table salt
0.25 tsp
Black pepper
0.125 tsp
Unsalted butter
1 tsp
All-purpose flour
1 tsp
Olive oil
1 tsp
Shallot(s)
2 small
Reduced-sodium chicken broth
1 cup(s)
Red wine
4 fl oz
Fresh parsley
1 Tbsp
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 425°F. Spray medium rimmed baking sheet with nonstick spray.
2
Place grapes on prepared baking sheet. Bake, shaking pan once, until grapes are softened and beginning to brown in spots, about 10 minutes.
3
Meanwhile, sprinkle chicken with 1 teaspoon of herbes de Provence, salt, and pepper. Stir together butter and flour in cup until smooth. Set aside.
4
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.
5
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.
6
Spoon sauce over chicken. Sprinkle with parsley and serve.
7
Per serving: 1 chicken breast and about 1/3 cup sauce
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