Recipe courtesy of EatingWell.com

Chicken Cutlets with Grape-Shallot Sauce

One of the Test Kitchen’s favorites, this quick sauté pairs wine and grapes in a luscious sauce. If you’ve never used grapes in a sauce before—try it—you won’t be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and Chard with Shallots, Pancetta & Walnuts.
  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/4 cup all-purpose flour

4 chicken breast cutlets, trimmed of fat (about 1 pound)

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

5 teaspoons canola oil, divided

1 cup thinly sliced shallots

2 cups halved seedless green or red grapes

1 cup white wine

1 cup reduced-sodium chicken broth

2 tablespoons chopped fresh parsley

Directions

  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
  3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.
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