Altschul Recipe Database: Chicken, Mediterranean Saute with Grapes

Recipe: Chicken, Mediterranean Saute with Grapes
This is a Entree Dish.
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1 1/2 lbs. boneless, skinless chicken cuts
1 1/2 cups seedless grapes
2 large shallots,
Sicilian-style green olives (unstuffed)
fresh oregano
1 1/2 lbs. boneless, skinless chicken cuts
1 tbsp. oil
salt and pepper
2 cups chicken broth
2 tbsp. butter
1 tbsp. red wine
1 tbsp. balsamic vinegar 
1 1/2 cups seedless grapes, halved
2 large shallots, thinly sliced
12 pitted Sicilian-style green olives (unstuffed)
2 tbsp. fresh chopped oregano leaves

Halve grapes, slice shallots, and quarter olives. Clean chicken of excess fat, and season with salt and pepper. Heat oil in nonstick pan on medium-high, and fry chicken pieces 6 minutes per side. Add broth, cover, and reduce heat to medium. Cook for another 7-9 minutes.

Remove chicken from pan. Stir in butter, wine, and vinegar. (An equal volume of red wine vinegar may be substituted for the wine and vinegar together.) Heat to simmer, then add grapes, shallots, and olives, reducing heat to low. Simmer until shallots begin to soften, then mix in oregano.

Slice chicken, returning juices to pan. Serve covered with sauce.