Sauteed Chicken roasted grapes and grape demiglaze

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Sautéed Chicken With Roasted Grapes And Grape Demiglaze - Serves 4

Recipe By: Rozanne Gold

Published in: Radically Simple

Ingredients

3/4 lbs small seedless red or black grapes

3/4 lbs small seedless green grapes

4 tablespoon unsalted butter -- chilled

4 boneless skinless chicken breasts -- 8 ounces each

1/4 cup minced fresh chives

Instructions

Preheat oven to 375° remove the grapes from their stands. Put half of the grapes

on a rimmed baking sheet. Roast one hour, turning after 30 minutes. Purée the

uncooked grapes in a blender until very smooth. Strain through a sieve, pressing

down hard on the skins.

Melt 2 tablespoons of the butter in a skillet over high heat. Season the chicken

with salt and pepper and cook four minutes on each side. Add the grape juice and

cook until the chicken is cooked through and the juice becomes syrupy, five

minutes. Transfer the chicken to a platter. Add the remaining butter to the pan

and cook, stirring over high heat, one minute. Add the roasted grapes and cook

one minute longer. For the sauce over the chicken. Sprinkle with chives.

From Radically Simple 325 inspiring recipes from award winning chef Rozanne Gold

Serves four

Exported from A Cook's Books -- Recipe management for Macintosh