One-pan chicken breast with creamy grape sauce

One-pan chicken breast with creamy grape sauce

Based on 22 ratings
Sponsored
In app
Sandra Schumann

Sandra Schumann

Contributor

Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
225 g
seedless green grapes
2 cloves
garlic
1 tbsp
flour
2 tbsp
butter
125 ml
white wine
1 tbsp
mustard
salt

Utensils

cutting board, knife, plate, frying pan (with lid), spatula

Nutrition per serving

Cal738
Fat37 g
Protein63 g
Carb27 g
  • Step 1/4

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

    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.
    • 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

    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.
    • 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

    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!
    • 125 ml white wine
    • 350 ml chicken stock
    • 1 tbsp mustard
    • 225 g seedless green 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!

  • Enjoy your meal!

    One-pan chicken breast with creamy grape sauce

Tags

or
To comment and share your experience, please sign up!