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Ingredientes
- 2 x Boneless chicken breasts, pounded to about, 1/2-inch thick, (about 3/4 lb.)
- Â Â Flour seasoned with salt and pepper for dredging
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Chopped shallot
- 1/2 c. Seedless red or possibly green grapes, halved
- 1/4 c. Dry white wine
- 2 tsp Brandy
- 3/4 c. Canned chicken broth
- 2 tsp Firmly packed dark brown sugar
- 1 Tbsp. Dijon-style mustard
Direcciones
- Pat the chicken dry and dredge it in the flour, shaking off the excess. In a large skillet heat the oil over moderately high heat till it is warm but not smoking and in it brown the chicken. Transfer the chicken with tongs to a plate, add in the shallot and the grapes to the skillet, and cook them over moderately low heat, stirring occasionally, for 3 min. Add in the wine and the brandy and simmer the mix till almost all the liquid is evaporated. Add in the broth and the brown sugar, whisking, and boil the mix till the liquid is reduced by half. Add in the chicken and any juices which have accumulated on the plate, simmer the mix for 2 min, or possibly till the chicken is just heated through, and transfer the chicken with tongs to 2 heated plates. Remove the skillet from the heat, whisk in the mustard and salt and pepper to taste, whisking till the sauce is combined well, and pour the sauce over the chicken.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 578g | |
| Calories 850 | |
| Calories from Fat 474 | 56% |
| Total Fat 53.15g | 66% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 1.04g | |
| Cholesterol 178mg | 59% |
| Sodium 463mg | 19% |
| Potassium 884mg | 25% |
| Total Carbs 14.3g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.39g | 6% |
| Protein 60.31g | 96% |
