Chicken Cutlets with Grape-Shallot Sauce Recipe
Nutritional Info (Per serving):
Calories: 343, Saturated Fat: 1g, Sodium: 399mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 29g, Cholesterol: 67mg, Protein: 30g
Carb Choices: 2
Ingredients
1/4 cup(s) flour, all-purpose 1 pounds chicken, breast, boneless, skinless, cutlets, 4 pieces, trimmed of fat 1 teaspoon salt, Kosher 1/4 teaspoon pepper, black ground 5 teaspoon oil, canola, divided 1 cup(s) shallot(s), thinly sliced 2 cup(s) grapes, green, seedless, (or red grapes) halved 1 cup(s) wine, white 1 cup(s) broth, reduced-sodium chicken 2 tablespoon parsley, fresh
Preparation
1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour).
2. Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes.
4. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly.
5. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
6. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
Nutritional Info (Per serving):
Calories: 343, Saturated Fat: 1g, Sodium: 399mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 29g, Cholesterol: 67mg, Protein: 30g
Carb Choices: 2
Ingredients
1/4 cup(s) flour, all-purpose 1 pounds chicken, breast, boneless, skinless, cutlets, 4 pieces, trimmed of fat 1 teaspoon salt, Kosher 1/4 teaspoon pepper, black ground 5 teaspoon oil, canola, divided 1 cup(s) shallot(s), thinly sliced 2 cup(s) grapes, green, seedless, (or red grapes) halved 1 cup(s) wine, white 1 cup(s) broth, reduced-sodium chicken 2 tablespoon parsley, fresh
Preparation
1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour).
2. Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes.
4. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly.
5. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
6. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
