RCI-MT.004.0257.001
Chicken with Wine-Basted Grapes
Chicken with Wine-Basted Grapes from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- boneless skinless Chicken breasts or fillets2 unit
- 2 tsp
- 1 tbsp
- dried thyme leaves1/2 tspcrushed
- halved california seedless grapes1 cup
- cup dry white wine1/4 cup
- 1 unit
Method
1
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2 minutes
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
1 minutes
3
Add the chicken breasts to the hot skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
13 minutes
4
Transfer the cooked chicken to a warm plate and set aside.
1 minutes
5
In the same skillet, add the thinly sliced shallots and sauté over medium heat for 2 minutes until softened and translucent.
2 minutes
6
Add the crushed dried thyme leaves and stir constantly for 30 seconds until fragrant.
1 minutes
7
Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits.
2 minutes
8
Add the halved grapes to the wine mixture and simmer for 3-4 minutes, allowing the grapes to warm through and absorb the wine flavors.
4 minutes
9
Return the chicken breasts to the skillet, nestling them among the grapes and basting with the wine-grape sauce for 1-2 minutes.
2 minutes
10
Transfer the chicken to serving plates and spoon the wine-basted grapes and pan sauce over the top before serving.