Chicken and Roasted Grapes with Rosemary
Servings: 4
Calories: 360kcal
Equipment
- 1 Saute pan
Ingredients
- 4 each chicken breasts, sliced in half 4-5 oz. each
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp grapeseed oil divided
- 1 cup sliced sweet onions
- 2 tsp cornstarch
- 2 tbsp Dijon mustard
- ½ cup dry white wine chardonnay or pinot grigio work well
- 2 cups red grapes stemmed and washed
- 2 tbsp chopped fresh rosemary divided
Instructions
- Preheat the oven to 425°F. Season chicken breasts with salt and pepper.
- Heat 1 tsp of oil in a large saute pan. Add the onions and saute for 3 -4 minutes until they are translucent. Be careful not to burn them. Remove them to a plate.
- Add the remaining oil to the saute pan and heat it over medium-high heat. When hot, add the seasoned chicken breasts and sear on both sides to brown them.
- In a medium bowl, whisk the cornstarch and mustard. Gradually whisk in the wine until smooth.
- When the chicken is browned on both sides, add the onions and grapes to the saute pan and spread them over the chicken. Pour the wine over the chicken, onions, and grapes, and add half of the chopped rosemary.
- Place the saute pan in the middle of the preheated oven and roast for 20 minutes. The grapes will begin to pop. The chicken will be done when it reaches an internal temperature of 165°F.
- Sprinkle chopped fresh rosemary over the chicken just before serving.
- Serve over egg noodles or rice.
Nutrition
Calories: 360kcal | Carbohydrates: 19g | Protein: 45g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2g | Cholesterol: 120mg | Sodium: 410mg | Potassium: 585mg | Fiber: 1g | Sugar: 14g | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg