SAUTéED CHICKEN WITH ROASTED GRAPES
Provided by Julia Moskin
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
- Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams
PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES
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
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.
ROAST CHICKEN WITH GRAPES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
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
CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES
No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
- Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
- Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
- Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.
GARLIC CHICKEN AND GRAPES
Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
- In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
- If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g
SAUTEED CHICKEN WITH ROASTED GRAPES
The chicken in sauteed in fresh pureed grape juice than served with a sauce made with the pan juices and roasted grapes. The recipe is adapted from ''Radically Simple'' by Rozanne Gold.
Provided by threeovens
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- Put half the grapes on the prepared pan and roast for an hour, turning halfway through (they will become wrinkled and golden).
- Meanwhile, puree remaining grapes in a blender until smooth; strain out the liquid and discard skins.
- In a large skillet, melt half the butter over medium high heat.
- Season chicken with salt and pepper, then brown on both sides, reducing the heat, if necessary, to prevent burning, about 4 minutes per side.
- Add grape puree and simmer until chicken is cooked through and the liquid is syrupy, about 5 minutes.
- Remove chicken to a serving platter and keep warm.
- Whisk remaining butter into liquid in skillet and cook about a minute; add roasted grapes and heat through.
- Pour sauce over chicken; garnish with chives.
Nutrition Facts : Calories 350, Fat 13.3, SaturatedFat 7.8, Cholesterol 99, Sodium 81.8, Carbohydrate 30.9, Fiber 1.6, Sugar 26.4, Protein 28.7
SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS
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.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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 WITH GRAPE SAUCE
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
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
CHICKEN WITH ROASTED GRAPES AND SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Low Cal Dinner Grape Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
- Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.
SAUTEED CHICKEN WITH CREAM AND GRAPE SAUCE
One of my all-time favourites from my mom's cookbook. Easy to prepare and great to freeze. Not an award-winning health recipe but sometimes you need something that's not P.C. Best served with rice.
Provided by Yomet
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into bite sized chunks.
- Cut grapes into halves.
- Whip cream lightly, until fluffy but still liquid (well aerated I call it).
- Place a large, deep skillet over high heat (I use a 5.5L (1.5 gal) skillet).
- Add cooking oil to skillet.
- Pour flour into a mixing bowl.
- Add chicken pieces to mixing bowl and hand toss until well covered in flour - make sure you do this just before cooking, otherwise the flower makes a great glue :).
- Pour the chicken into a strainer and toss to get rid of excess flour.
- Brown chicken in skillet on high heat until golden on all sides (10 min) stirring continuously.
- Add boiling chicken broth to skillet, leaving the heat on high for rapid boiling.
- Reduce broth until there's no more than a covering on the chicken (5 min).
- Reduce heat to medium.
- Add whipped cream and port wine, stir until well mixed.
- Bring to a boil and let simmer for 5-10 min, stirring occasionally.
- Add the grapes for the last 2 minutes.
- Serve over rice.
Nutrition Facts : Calories 795, Fat 50, SaturatedFat 23.2, Cholesterol 253.9, Sodium 374.7, Carbohydrate 23.8, Fiber 0.8, Sugar 7.6, Protein 57.4
SAUTEED CHICKEN BREASTS WITH GRAPES AND MINT
Sounds a bit different and is easy to make. From Our Best Home Cooking, courtesy of Moriches Bay Realty. I haven't tried it yet.
Provided by Oolala
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat large skillet sprayed with cooking spray, over medium heat.
- Add chicken and cook for 8-10 minutes or until tender and no longer pink, turning to brown evenly.
- Remove from from skillet and keep warm.
- Combine apple juice, bouillon granules, cornstarch and mint.
- Add to skillet and cook until thickened and bubbly, stirring constantly.
- Cook 2 minutes more.
- Stir in grapes and heat through.
- Serve over chicken.
Nutrition Facts : Calories 175.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.5, Sodium 171.5, Carbohydrate 11.6, Fiber 0.4, Sugar 9.7, Protein 27.6
More about "sauteed chicken with roasted grapes recipes"
GRAPES FOR DINNER: SAUTEED CHICKEN WITH ROASTED GRAPES …
From foodnetwork.com
Author Abigail ChipleyEstimated Reading Time 3 mins
CHICKEN WITH ROASTED GRAPES AND SHALLOTS RECIPE | BON …
From bonappetit.com
PERFECT ROAST CHICKEN WITH GRAPES & RED WINE GRAVY …
From littlechefbigappetite.com
OVEN-ROASTED CHICKEN WITH GRAPES RECIPE | BON APPéTIT
From bonappetit.com
SEARED CHICKEN WITH SHALLOTS AND GRAPES RECIPE
From cookinglight.com
JAMIE OLIVER’S CHICKEN WITH ROASTED GRAPES IS EASY AND
From sheknows.com
CHICKEN WITH ROASTED GRAPE SAUCE - CINDY'S RECIPES …
From cindysrecipesandwritings.com
ROAST CHICKEN WITH GRAPES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WINE BRAISED CHICKEN | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY
From foodandwine.com
SIMPLE ROASTED GRAPE CHICKEN RECIPE ON FOOD52
From food52.com
SAUTéED CHICKEN WITH ROASTED GRAPES - SIMCHAYOGA
From simchayoga.com
QUICK SKILLET CHICKEN WITH GRAPES - A FAMILY FEAST®
From afamilyfeast.com
SAUTéED CHICKEN WITH ROASTED GRAPES RECIPE | RECIPE | GRAPE …
From pinterest.com
HERBED ROAST CHICKEN WITH GRAPES | WILLIAMS SONOMA
From williams-sonoma.com
CRISPY CHICKEN ROASTED GRAPES & ONIONS - FEEDING THE FRASERS
From feedingthefrasers.com
ROASTED CHICKEN GRAPES ROSEMARY RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
ROASTED CHICKEN WITH GREEN GRAPES | RICARDO
From ricardocuisine.com
OVEN ROASTED CHICKEN THIGHS WITH GRAPES - LENA'S KITCHEN
From lenaskitchenblog.com
SAUTéED CHICKEN WITH ROASTED GRAPES AND GRAPE DEMI-GLACE RECIPE …
From eatyourbooks.com
ROASTED CHICKEN WITH GRAPES - SANDRA VALVASSORI
From sandravalvassori.com
ROASTED CHICKEN WITH GRAPES | BETTER HOMES & GARDENS
From bhg.com
SAUTEED CHICKEN AND GRAPES RECIPE - RECIPELAND.COM
From recipeland.com
BAKED CHICKEN BREASTS WITH ROASTED GRAPES - RELUCTANT ENTERTAINER
From reluctantentertainer.com
ROSEMARY GARLIC CHICKEN WITH ROASTED RED GRAPES - JESSI'S KITCHEN
From jessiskitchen.com
SAUTéED CHICKEN WITH ROASTED GRAPES RECIPE | RECIPE | GRAPE …
From pinterest.ca
STICKY CHICKEN WITH ROASTED GRAPES | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
ROSEMARY CHICKEN WITH ROASTED GRAPES AND SHALLOTS
From feastingathome.com
ROSEMARY ROASTED CHICKEN RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
SAUTéED CHICKEN WITH ROASTED GRAPES: RECIPE - THE NEW …
From nytimes.com
ROASTED CHICKEN WITH GRAPES AND THYME
From cookingwithcocktailrings.com
SAUTEED CHICKEN WITH ROAST GRAPES & GRAPE DEMI-GLACE
From rozannegold.com
SAUTéED ZUCCHINI WITH PARMESAN - THE RECIPE CRITIC
From therecipecritic.com
SHEET PAN CHICKEN WITH ROASTED GRAPES - MIMI'S RECIPE BOX
From mimisrecipebox.com
SAUTéED CHICKEN WITH ROASTED GRAPES RECIPE | RECIPE | GRAPE …
From pinterest.co.uk
SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love