Saucy Rosemary Chicken with Red Grapes
This dish is fantastic served with a wild rice and fresh steamed green beans!
3 tablespoons olive oil
1 large red onion, very thinly sliced
6 boneless, skinless chicken breast halves – pounded to 1/8” to ¼” thick
2/3 cup red grape juice
Salt and pepper to taste
1/2 teaspoon crushed rosemary (plus a few springs for garnish- optional)
1 cup seedless red grapes, sliced in half
2/3 cup heavy cream
1 tablespoon paprika
Heat oil in large skillet over medium heat. Saute onion in oil for 1-3 minutes, until they start to get soft. Add chicken; sauté on both sides until golden brown. Reduce heat to medium; pour in red grape juice. Cover and cook 5-7 minutes.
Add Salt and pepper, rosemary, grapes and heavy cream; blend and continue cooking until the chicken is heated through for about 5-7 minutes or until all juices run clear when the chicken is cut in the thickest portion. Turn once during the cooking time.
Transfer chicken and grapes to heated serving platter using slotted spoon. Increase heat slightly and continue cooking the sauce until reduced by half.
Pour sauce around chicken. Sprinkle tops of chicken with paprika, and sprigs of rosemary (optional) and serve immediately.
Makes 6 servings.
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