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Sautéed Chicken Breasts with Brandy Dijon Grape Sauce

Sautéed Chicken Breasts with Brandy Dijon Grape Sauce

Additional Recipes

Ingredients

  • 2 tablespoons butter
  • 1/4 cup shallots, minced
  • 2 teaspoons thyme, fresh minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup brandy
  • 1 can (14oz.) chicken broth, low sodium
  • 1/2 cup cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon flour
  • 2 tablespoons water
  • 4 each (2 lb. wt.) chicken breasts, boneless, skinless
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups California seedless grapes, separated and rinsed

Directions

To prepare sauce - Heat butter in medium sized saucepan over medium-high heat. Add shallots, thyme, salt and pepper. Cook for 3-5 minutes until shallots are softened. Add brandy. Let cook 2 minutes. Add chicken broth, cream and Dijon mustard and cook for 15 minutes, letting sauce reduce slightly. In a small bowl, whisk together flour and water until smooth. Whisk flour/water mixture into sauce and cook for an additional 5 minutes. Set aside.
Season chicken breasts with salt and pepper. Heat olive oil in large non-stick frypan. Add chicken breasts and cook for about 5 minutes on each side until cooked through. Add grapes to pan and cook for 3 more minutes. Add sauce to pan and swirl to coat chicken breasts. Serve chicken breasts with grapes and sauce spooned over them.

Notes

Serves 4.

Serving Suggestions

No serving suggestions.

Nutritional Information

Calories 565; Protein 56g; Carbohydrate 20g; Fat 25g; Saturated Fat 12g; Calories from Fat 40%; Cholesterol 190mg; Fiber 1g; Sodium 785mg.