Here, I’ve paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta — lunch for the adult set.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound mixed small red and green grapes (halved, if large)
- 1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
- 4 sprigs fresh rosemary, plus extra, for garnish
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- Coarse salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter, cold
Instructions
- 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.
Nutrition Facts
| Calories | 432 |
| Total Fat | 15 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 132 milligrams |
| Sodium | 955 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Protein | 40 grams |
| Sugar | 22 grams |
Reviews
Pretty good… very light meal.. The balsamic vinegar and grapes make the meal