White Grape Chicken Food

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CHICKEN BREASTS WITH GRAPES



Chicken Breasts With Grapes image

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

1 3/4 lbs chicken cutlets
1/2 cup grapes
3 tablespoons butter
salt & freshly ground black pepper
1 1/2 tablespoons shallots, finely chopped
1/2 cup dry white wine
1 1/2 cups heavy cream

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.

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES



Pan Roasted Chicken Thighs with Grapes and Olives image

Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
  • Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
  • Set the oven to broil with a rack set about 4 inches from the broiler.
  • Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
  • To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE



Chicken Breasts With Tarragon, Grape, Wine Sauce image

Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.

Provided by E.A.4957

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
3 tablespoons butter
1 shallot, chopped
2/3 cup small red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper

Steps:

  • Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
  • Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
  • Melt butter in skillet over medium-high heat.
  • Add chicken and saute until brown and cooked through, about 4 minutes on each side.
  • Transfer to plate and keep warm.
  • Add shallot and remaining tarragon to drippings in skillet.
  • Saute over medium-high heat until shallot begins to soften, about 2 mintues.
  • Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
  • Spoon sauce over chicken and enjoy.

Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE



Sauteed Chicken Breasts With Grape Sauce image

Make and share this Sauteed Chicken Breasts With Grape Sauce recipe from Food.com.

Provided by Geema

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1 tablespoon shallot, minced
1 cup red seedless grapes, halved
1/4 cup dry fruity white wine
2 tablespoons heavy cream
1 teaspoon fresh tarragon, chopped

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.

Nutrition Facts : Calories 328.9, Fat 15.9, SaturatedFat 9.4, Cholesterol 109.2, Sodium 163.6, Carbohydrate 14.4, Fiber 0.6, Sugar 6.4, Protein 28.8

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