CHICKEN WITH WINE-BASTED GRAPES
Makes 2 servings
2 boneless skinless chicken breasts or fish fillets
2 teaspoons olive oil
1 tablespoon thinly sliced shallots
1/2 teaspoon dried thyme leaves, crushed
1 cup halved California seedless grapes
1/4 cup dry white wine
Salt and pepper
Preheat oven to 375 degrees F.
Sprinkle chicken* or fish with salt and pepper. Heat oil in a frying pan and brown on each side.
Remove to baking dish and bake 12 minutes at 375 degrees F.
Saute shallots in pan drippings.
Stir in 1/2 teaspoon salt, thyme, dash pepper and wine. Gently boil 2 minutes or until liquid is reduced by half.
Add grapes and boil 1 minute longer.
Remove from heat and serve grape sauce over chicken.
*For grilled chicken, prepare sauce by sauteing shallots in olive oil, then completing the sauce per directions above.
Source: California Table Grape Commission
Makes 2 servings
2 boneless skinless chicken breasts or fish fillets
2 teaspoons olive oil
1 tablespoon thinly sliced shallots
1/2 teaspoon dried thyme leaves, crushed
1 cup halved California seedless grapes
1/4 cup dry white wine
Salt and pepper
Preheat oven to 375 degrees F.
Sprinkle chicken* or fish with salt and pepper. Heat oil in a frying pan and brown on each side.
Remove to baking dish and bake 12 minutes at 375 degrees F.
Saute shallots in pan drippings.
Stir in 1/2 teaspoon salt, thyme, dash pepper and wine. Gently boil 2 minutes or until liquid is reduced by half.
Add grapes and boil 1 minute longer.
Remove from heat and serve grape sauce over chicken.
*For grilled chicken, prepare sauce by sauteing shallots in olive oil, then completing the sauce per directions above.
Source: California Table Grape Commission
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