Recipe: Seared Chicken Breasts with Grapes and Artichokes
Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.
One way to achieve that goal is by incorporating unexpected ingredients, such as grapes, into your meals. Not only are grapes a great snack, they add color and life to otherwise basic dishes. A great example is this recipe for seared chicken breasts with grapes and artichokes.
Seared Chicken Breasts with Grapes and Artichokes
- 2 boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 leek, white part only, halved and thinly sliced
- 2 tablespoons chopped fresh oregano
- 1 1/2 cups quartered artichoke hearts, frozen, canned or jarred
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons butter
- 3/4 cup green California grapes
- 3/4 cup red California grapes
- 2 tablespoons chopped flat-leaf parsley
- Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
- Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
- Stir in fresh parsley and serve.
Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat; 3 g saturated fat; 70 mg cholesterol; 390 mg sodium; 5 g fiber.
Source: California Table Grape Commission