Traditional recipes

Chicken breasts with grape sauce recipe

Chicken breasts with grape sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Good enough for a dinner party, this easy dish makes the most of the sharp, fresh flavour of white grapes. Try serving with mashed potatoes, steamed broccoli and carrots.

10 people made this

IngredientsServes: 4

  • 1 kg (2 lb 4 oz) large white grapes
  • Finely grated zest and juice of 1 lemon
  • 4 skinned, boned chicken breasts, about 125 g (4½ oz) each
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 4 shallots, finely sliced
  • 1 tablespoon plain white flour
  • 4 tablespoons finely chopped fresh parsley
  • To garnish: a few sprigs of fresh parsley

MethodPrep:35min ›Cook:50min ›Ready in:1hr25min

  1. Pull the grapes off the stalks and reserve 200 g (7 oz). Put the remainder in a saucepan with 3 tablespoons of water. Cover and simmer over a low heat for 20 minutes, or until they soften and burst. Crush them thoroughly to release their juice, then cover and simmer for a further 10 minutes. Strain and reserve 350 ml (12 fl oz) of the liquid, then set it aside.
  2. Meanwhile, cover the reserved grapes with boiling water and leave for 15 seconds. Drain, peel and halve them and remove their pips. Toss them in half the lemon juice.
  3. Cut the chicken breasts into 2.5 cm (1 in) pieces and season. Heat the oil in a saucepan over a medium heat. Add half the chicken and fry briskly until coloured. Remove, repeat with the remaining chicken and set both batches aside.
  4. Reduce the heat, add the garlic and shallots to the pan and sauté for 3 minutes, or until soft. Sprinkle the flour in and cook, stirring, for a further 1 minute. Stir in the lemon zest, the remaining lemon juice and the grape liquid, then bring to the boil and cook for 2 minutes.
  5. Reduce the heat and return the chicken, with its juices, to the pan. Season to taste and simmer for 7 minutes, or until the chicken is tender and the juices run clear when the breasts are pierced with a knife at their thickest point.
  6. Add the halved grapes, their juice and the chopped parsley and adjust the seasoning. Serve hot, garnished with sprigs of parsley.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Chicken Breasts with Brown Butter-Garlic Tomato Sauce

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.


©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!

If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.

Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)


Pan-Roasted Chicken

From the Test Kitchen

In this recipe, you’ll be using an ingredient that hails from Ancient Rome. Saba is the juice from the first pressing of wine grapes. Also called “must” (one of the ingredients in the first mustards), the juice is boiled down and concentrated into an intensely flavorful, almost syrupy condiment called “sapa,” or saba. Its bright sweetness is the perfect complement to fresh, tart grapes, autumnal vegetables and delicious, crispy, pan-roasted chicken.

Title

Preheat the oven to 500°F. Wash and dry the fresh produce. Halve the grapes lengthwise. Pick a few fennel fronds off the stems mince the fronds. Separate the fennel stems and bulb discard the stems. Halve the fennel bulb lengthwise. Remove and discard the core large dice the bulb. Using a peeler, remove the rind of the lemon, avoiding the pith mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Cut off and discard the ends of the turnip peel and small dice the turnip. Peel and slice the onion into thin wedges. Small dice the sunchokes. Pick the rosemary leaves off the stems discard the stems and finely chop the leaves.

Place the fennel bulb, diced turnip, onion, sunchokes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 26 to 28 minutes, or until browned and tender. Remove from the oven. Squeeze the juice of all 4 lemon wedges onto the roasted vegetables. Season with salt and pepper to taste toss to thoroughly coat.

While the vegetables roast, season the chicken with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is browned and the chicken is cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the chicken with aluminum foil.

Heat the pan of reserved fond on medium until hot. Add the grapes, lemon zest, saba and ¼ cup of water. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid has reduced and the grapes have softened. Turn off the heat and stir in the butter season with salt and pepper to taste.

Divide the roasted vegetables between 2 plates. Top each with a piece of chicken and a few spoonfuls of the saba-grape sauce. Garnish with the fennel fronds. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Preheat the oven to 500°F. Wash and dry the fresh produce. Halve the grapes lengthwise. Pick a few fennel fronds off the stems mince the fronds. Separate the fennel stems and bulb discard the stems. Halve the fennel bulb lengthwise. Remove and discard the core large dice the bulb. Using a peeler, remove the rind of the lemon, avoiding the pith mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Cut off and discard the ends of the turnip peel and small dice the turnip. Peel and slice the onion into thin wedges. Small dice the sunchokes. Pick the rosemary leaves off the stems discard the stems and finely chop the leaves.

Place the fennel bulb, diced turnip, onion, sunchokes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 26 to 28 minutes, or until browned and tender. Remove from the oven. Squeeze the juice of all 4 lemon wedges onto the roasted vegetables. Season with salt and pepper to taste toss to thoroughly coat.

While the vegetables roast, season the chicken with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is browned and the chicken is cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the chicken with aluminum foil.

Heat the pan of reserved fond on medium until hot. Add the grapes, lemon zest, saba and ¼ cup of water. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid has reduced and the grapes have softened. Turn off the heat and stir in the butter season with salt and pepper to taste.

Divide the roasted vegetables between 2 plates. Top each with a piece of chicken and a few spoonfuls of the saba-grape sauce. Garnish with the fennel fronds. Enjoy!


You can prepare everything on a foil-lined cookie sheet.

Prepare the chicken. Get the grapes ready with vinegar and honey.

Pop in the oven about 30 minutes before you’re ready to eat!

Start where you are! Don’t let finances get in the way of having people over!

1. MAKE A DECISION TO INVITE: Look at your calendar, find a date that works, think of who you want to connect with, and INVITE. A dinner party can be as few as 4 people.

2. KNOW WHAT YOU CAN SPEND: Look at your budget and see what you can afford before you plan the menu. Can you afford a prime rib, chicken, or soup and salad? Choose recipes that work for you, and then delegate the appetizer or dessert to help offset your budget.

3. MAKE A PLAN: Prepare ahead of time and get your grocery shopping done early. Think ahead to where you’ll be hosting (inside or out), and what you plan to use for the table. Don’t be afraid to mix and match, or use a color scheme you normally wouldn’t use (remember, make it LIVELY!)

4. 30 MINUTE WINDOW: Aim to be completely finished with cooking and chores, with the table set and your hosting clothes on, 30 minutes before the guests arrive. This helps you breathe a little, and gives you time to tinker with the details so you’re fresh and ready for your guests.

Set a pretty table! This season is easy, because all you have to do is snip a few branches. (This post was written a couple of weeks ago) :)

After church last Sunday, Paul and I were running a few errands. The trees and colors in downtown Bend … aMAZing.

Our friends were coming (on this warm day before the snow and cold front came through), and we couldn’t be happier.


Recipe Summary

  • Glaze:
  • 3 cups seedless red grapes
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped fresh rosemary
  • Chicken:
  • 1 tablespoon olive oil
  • 6 chicken drumsticks (about 1 1/2 pounds), skinned
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • Cooking spray
  • Fresh rosemary leaves (optional)

To prepare glaze, place grapes in a blender process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion cover and cook 10 minutes. Add garlic cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender process until smooth. Set aside.

To prepare chicken, brush 1 tablespoon oil over chicken sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.


I was recommended to ROOTKITS CREDIT SPECIALIST by a close friend of my family, who happens to be a realtor in his professional service. I wish more credit repair companies out there today could learn how to treat customers and get the job done professionally. This is a professional that is more concerned with he’s customers than anything else. He’s honest, pleasant and encouraging. My credit score is now at 808 excellent credit score and I’m on my way to get new Apartment after I got loan from the loan company I reached out to for help. I like to recommend him to anyone who is in need of he’s service, text him via: [email protected] / mobile +1 (760) 474 3440.

Three months ago, I applied for a loan at lending tree. But was not approved because they discovered my FICO score was at 518 and minimum FICO score for personal loan is 600. I became frustrated because I needed this money for health insurance. I want to give thanks to my girlfriend Samantha who referred me to ROOTKITS CREDIT SPECIALIST. They helped me in raising my FICO score to 802, I have 5 negative items on my credit report, all have been removed, eviction and credit card loan have been taking good care of by them within 11days. Thanks to rootkits credit specialist, they’ve saved my life. Text them via: [email protected] / call +1 760 474 3440.

Yes, I got 2021 F150 car with a very low interest rate after fixing all Bad credit report including liens and eviction! Hack West Credit Specialist offers the Best Credit repair services. You can contact and get started today via:
Phone/WhatsApp: (424) 307 2638
Email: [email protected]

I believe the Best Mother’s Day gift was introducing my mum to Rock Base Credit Repair on May 8th and on 15th my mom called in appreciation for what Rock Base did. Yes, her credit report is now perfect and she just applied for a mortgage loan and guess what? Her credit card limit has been increased to $5k from just $400 courtesy of Rock Base! I’m happy now because my mum now has a better credit profile. You too can contact Rockbase @ protonmail . com or 972 499 1968.

My name is John Gibson from Texas, I want to thank JERRYLINK CREDIT GROUP for helping me and my family, I stayed at Texas with my wife in an apartment which was no longer comfortable for us after we welcomed our 3 child last month, we decided to move to more comfortable apartment at phoenix Arizona. Because of my bad credit score I was not approved on a mortgage loan that I applied for, thanks to Williams who referred me to jerrylink credit group. They helped me removed all negative items, and judgement on my credit report, the most amazing part is that my credit score has been raised from 608 to 808 excellence score. I assure they are the best in terms of credit repair. Contact them via: jerrylinkgroup at gmail dot com/ mobile 916 888 4118.


Related Video

Disappointed how the balsamic vinegar turned the lovely yellow sauce a muddy brown - I only added 1 Tbsp.

i find it also taste goo if you use a bit of merlot at the end of the recipe

SO good. Added about a 1/4 cup of white wine so I could deglaze the pan. Left the chicken in while I added the tomatoes, garlic, white wine, basil and balsamic because it was thick cut. Doubled the balsamic. Added lots of salt and pepper to the chicken before adding to the pan and over the whole skillet before serving. The tomatoes burst in your mouth! Served with parmesan-roasted butternut squash (this site, added apples, nutmeg, and cinnamon dashes) and wild rice. Big hit! My favorite way to make chicken thus far.

Simple, healthy, and delicious. The only change I would make is to make 3 chicken breasts (rather than 2) for the specified amount of 'sauce.' Highly recommended.

Loved the sauce but I'm not a big fan of chicken breasts. Next time I'll try using boneless chicken thighs. What a great way to use the thousands of cherry tomatoes in my garden.

It is hard to believe anyting this tasty could be prepared so quickly and easily. I used red grape tomatoes because the yellow were not available. Delicious. I'll be making this again and again.

Very easy, first time I have cooked chicken. My husband loved it, I'm vegetarian so I did not eat it.

I thought this receipe was wonderful. easy and delicious..the whole family loved it. The one suggestion I would add, and I did, just sear the chicken to start and then make the sauce and put the chicken back into the sauce and simmer for a while so that the chicken can absorb the flavor.

This was a great meal, and really simple to make. I loved the sweet tangy combination fo the balsamic with the tomatoes. I found that there was definitely enough sauce for me, though it couldn't hurt to thow in another tablespoon of balsamic. This would be good over a pork chop too.

Easy and delicious, I made this last night with fresh yellow plum tomatoes from my organic mkt and it was fantastic. I sliced readymade polenta and pan fried them in the left over drippings in the pan for a couple of minutes. I made a simple arugala salad as suggested with oil and vinegar and the flavors all complimented each other to perfection. I also served it with a nice chardonnay.

So easy and delicious. this one will be a staple in my kitchen for how fast it comes together. I served this over polenta that was spinkled generously with parmesean (sp) cheese, that added some nice depth to this dish. I look forward to making this again.

Excellent, Easy and it tasted and smelled fantastic! I add a little more balsamic to make a little more sauce. I served with rice and polenta cakes. Great healthy dish!! A keeper!!

Easy and delicious! I've made it 2-3 times a month since it was in the magazine. I use red grape tomatoes because they're always available (although I used cherry tomatoes halved once, with different but excellent results). I cook them slightly longer to get them wrinkly and releasing the juices a little more. (Never had a problem with tough skins. Think peeling the tomatoes, as one cook suggested, spoils the ease of the dish.)

Really good. I have a ton of cherry tomatoes in my garden so this was perfect. I put a little flour on the chicken to get a better browning and served with soft polenta that I made.

I really liked this dish, but i made a few revisions. I used much more balsamic than called for. one tablespoon didn't give me any sauce. I also kept the chicken in while i added the tomatoes and vinegar so it got infused with the flavor. I had pounded the chicken thin also. Next time i will blanch and peel the tomatoes as their skins got tough from sauteeing.

I made this last summer with yellow grape tomatoes given to me by my neighbor. This year I planted my own yellow grape tomatoes to ensure I had some for this recipe. Easy, quick and the left-overs make a nice little salad.

No yellow grape tomatoes so used fresh from the Florida garden red ones. This is easy but really nothing special in our book.

A little too much balsamic vinegar for my taste, as it was very sweet. I cut the chicken into strips rather than sauteeing the portions whole, & served it with linguine. Enjoyed it, & it was certainly very quick & simple, but slightly less enthused than the other reviwers.

This recipe was super quick and easy and incredibly delicious. I served it with a risotto on the side and it was fantastic.

This dish was wonderfully easy AND tasty. Added pierogies (potato/onion) to the sauce just to coat before serving. YUM.

I second the opinions of those below - this is WONDERFUL. I have never cooked w/balsamic before - so glad to have discovered how deliciously sweet it becomes when reduced. I have made this many times over w/golden garden tomatoes, yellow grape, red cherry, and plum tomatoes and all are delicous! The golden varieties of tomatoes do lend the sweetest results. One of my all time favorite recipes. TRY THIS!

This recipe is so quick, easy and tasty that I had to give it 4 stars. I absolutely love this sauce, who would've thought something so easy could taste so good!

When ease of preparation is taken into consideration this may be a four fork dish! It's hard to believe how little went into such a tasty dish.

Absolutely delicious - made this obviously in Winter and no yellow tomatoes were available but used red grape tomatoes. Extremely tasty - my husband gives it four forks, but for me, a dish has to have lobster for 4!

I cant agree more with the cooks that have already commented on this recipe. the smell alone of this dish while it was cooking was wonderful. so easy and quick to make after work. the chicken picks up such great flavor..


Ingredients

  • 3 pounds (1 1/3 kg) chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
  • Table salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup (90 grams) seedless grapes
  • 1 cup (130 grams) pitted Kalamata olives
  • 2 small shallots, thinly sliced
  • 1/2 cup (120 ml) dry white wine
  • 1/2 cup (120 ml) chicken broth
  • 1 tablespoon finely chopped fresh rosemary

Recipe Summary

  • ⅓ cup olive oil
  • ½ cup coarsely chopped fresh basil
  • 4 bone-in chicken breast halves
  • salt
  • freshly ground black pepper
  • 1 cup chicken broth
  • 1 cup white wine
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • ½ teaspoon ground dried thyme
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 1 pint grape tomatoes, halved

Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels.

Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced this should take about 25 minutes.

In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.


Watch the video: Spicy Chicken with Fennel and Roasted Grapes (January 2022).