Name: Sauteed Chicken Breast with Roasted Grapes and Onions
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound mixed small red and green grapes (halved, if large); 1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces; 4 sprigs fresh rosemary, plus extra, for garnish; 2 teaspoons balsamic vinegar; 2 tablespoons olive oil; Coarse salt and freshly ground black pepper; 1 1/2 pounds boneless skinless chicken breasts; 1/2 cup dry white wine; 1 tablespoon unsalted butter, cold

Directions

Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

Sauteed Chicken Breast with Roasted Grapes and Onions

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