| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boneless chicken breasts; pounded to about, 1/2-inch thick, (about 3/4 pound) |
|
|
Flour seasoned with salt and pepper for dredging |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Minced shallot |
| 1/2 |
c |
Seedless red or green grapes, halved |
| 1/4 |
c |
Dry white wine |
| 2 |
ts |
Brandy |
| 3/4 |
c |
Canned chicken broth |
| 2 |
ts |
Firmly packed dark brown sugar |
| 1 |
tb |
Dijon-style mustard |
INSTRUCTIONS
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 until it is hot but
not smoking and in it brown the chicken. Transfer the chicken with tongs to
a plate, add the shallot and the grapes to the skillet, and cook them over
moderately low heat, stirring occasionally, for 3 minutes. Add the wine and
the brandy and simmer the mixture until almost all the liquid is
evaporated. Add the broth and the brown sugar, whisking, and boil the
mixture until the liquid is reduced by half. Add the chicken and any juices
that have accumulated on the plate, simmer the mixture for 2 minutes, or
until 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 until the sauce is combined
well, and pour the sauce over the chicken.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8977
Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”