One-pan chicken breast with creamy grape sauce

Name: One-pan chicken breast with creamy grape sauce
Prep time: 3600 s
Total time: 3600 s
Yield: 2 Servings
Ingredients: 2 chicken breasts; 225 g grapes; 1 onion; 2 cloves garlic; 10 g parsley; 1 tbsp flour; 2 tbsp butter; 125 ml white wine; 350 ml chicken stock; 1 tbsp mustard; 45 ml heavy cream; salt; pepper

Based on 13 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	chicken breasts
225 g	grapes
1	onion
2 cloves	garlic
10 g	parsley
1 tbsp	flour
2 tbsp	butter
125 ml	white wine
350 ml	chicken stock
1 tbsp	mustard
45 ml	heavy cream
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
plate
frying pan with lid
spatula

Nutrition per serving

Cal
738

Protein
63g

Fat
37g

Carb
27g

Step 1/4

1 onion
2 cloves garlic
10 g parsley

cutting board
knife

Peel and finely dice onion and garlic. Finely chop parsley leaves. Set aside.

Step 2/4

1 tbsp flour
2 chicken breasts
salt
pepper

plate

Add flour, salt, and pepper to a plate, and stir to combine. Dredge chicken breasts in flour until they are covered all over—shaking off excess.

Step 3/4

2 tbsp butter

frying pan with lid
spatula

Heat butter in a frying pan set over medium-high heat. Fry chicken breasts for approx. 5 min., then flip and fry for another approx. 2 min. Remove chicken breasts from the frying pan. Add onion and garlic and fry until translucent.

Step 4/4

125 ml white wine
350 ml chicken stock
1 tbsp mustard
225 g grapes
45 ml heavy cream

Deglaze with white wine. Add chicken stock, mustard, and grapes. Stir to combine. Transfer chicken breasts back to the frying pan, cover with a lid, and let simmer for approx. 25 min. Remove the lid and let simmer for approx. 15 min. or until chicken is fully cooked. Stir in heavy cream and chopped parsley and remove frying pan from the heat. Serve with rice, pasta, or fresh bread and enjoy!