One-pan chicken breast with creamy grape sauce

One-pan chicken breast with creamy grape sauce

Based on 20 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

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 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

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