Sauteed Chicken Breasts With Grape Sauce Recipes

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
• Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
• Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

SAUTEED CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly with flour and shake off the excess.
• Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
• Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
• Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

SAUTEED CHICKEN WITH YELLOW GRAPE TOMATOES

Steps:

• Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 plates. Add tomatoes and garlic to skillet; sauté 1 minute. Add balsamic vinegar and 1 tablespoon basil; sauté 30 seconds. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon basil and serve.

SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE

Steps:

• Remove tenders from chicken breasts and save for another use.
• Pound chicken breasts to 1/4 inch thickness.
• Place flour in a dish.
• Sprinkle chicken with salt and pepper; dredge in the flour to coat.
• Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
• Transfer to platter; tent with foil.
• Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
• Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
• Add cream; bring to a simmer.
• Stir in the tarragon and season with salt and pepper.
• Spoon sauce over chicken and serve immediately.