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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Extra virgin olive oil Whole chicken breast, halved Shallot, chopped Garlic clove, chopped
- 2 tsp All purpose flour
- 1/3 c. Riesling wine
- 1/2 c. Chicken broth
- 2 tsp Lemon juice, fresh
- 1/8 tsp Dry thyme, crumbled
- 1/4 lb Green seedless grapes *
Direcciones
- * Halved crosswise (about 3/4 c) In a large skillet, heat the butter and oil over moderately high heat, till the foam subsides. In the fat, brown the chicken on all sides for about 8 min, or possibly till it's golden.
- Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 min. Stir in the flour and cook the roux, stirring, for about 2 min. Add in the Riesling and cook the mix, stirring, for 1 minute.
- Add in the broth, lemon juice, thyme, and salt/pepper to taste and bring the mix to a boil, stirring. Return the chicken to the skillet with any juices from the plate and simmer the mix, covered, for 15 min. Add in the grapes and simmer the mix, uncovered, stirring occasionally, for 3 to 5 min, or possibly till the chicken is cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 2 servings | |
| Calories 246 | |
| Calories from Fat 162 | 66% |
| Total Fat 18.44g | 23% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 96mg | 4% |
| Potassium 164mg | 5% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.56g | 6% |
| Protein 1.43g | 2% |
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