Sauteed Chicken With Cream And Grape Sauce Recipes

Steps:

• Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
• Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
• In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.

Steps:

• Cut chicken breasts into bite sized chunks.
• Cut grapes into halves.
• Whip cream lightly, until fluffy but still liquid (well aerated I call it).
• Place a large, deep skillet over high heat (I use a 5.5L (1.5 gal) skillet).
• Add cooking oil to skillet.
• Pour flour into a mixing bowl.
• Add chicken pieces to mixing bowl and hand toss until well covered in flour - make sure you do this just before cooking, otherwise the flower makes a great glue :).
• Pour the chicken into a strainer and toss to get rid of excess flour.
• Brown chicken in skillet on high heat until golden on all sides (10 min) stirring continuously.
• Add boiling chicken broth to skillet, leaving the heat on high for rapid boiling.
• Reduce broth until there's no more than a covering on the chicken (5 min).
• Reduce heat to medium.
• Add whipped cream and port wine, stir until well mixed.
• Bring to a boil and let simmer for 5-10 min, stirring occasionally.
• Add the grapes for the last 2 minutes.
• Serve over rice.

Steps:

• Remove tenders from chicken breasts and save for another use.
• Pound chicken breasts to 1/4 inch thickness.
• Place flour in a dish.
• Sprinkle chicken with salt and pepper; dredge in the flour to coat.
• Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
• Transfer to platter; tent with foil.
• Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
• Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
• Add cream; bring to a simmer.
• Stir in the tarragon and season with salt and pepper.
• Spoon sauce over chicken and serve immediately.