Grape sauce?!? When I read the recipe for breast of chicken with grape sauce, I thought to myself that it was either going to be really nasty or really tasty.
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Thumbs up for this one! Even as I write this post, I am wishing there was more, but there were no leftovers!
This dinner entrée looks elegant and involved but it is an easy recipe to make. Chicken breast is coated with panko or cracker crumbs and sautéed in a pan. The grape sauce with raisins cooks quickly in a small saucepan. Plate and serve as is or, if you’re feeling it, place on top of sliced ham. The original recipe suggests Virginia Ham.
Serving Suggestions
Keeping with the type of food served in taverns and inns of the colonial era, I served with pumpkin bread and green beans. Sweet potatoes would be a great addition as well.
How to make breast of chicken with grape sauce
Making the grape sauce
Keep the 3/4-cup of seedless grapes whole or slice in half. I sliced half of them.
In a small saucepan, combine 1 cup chicken broth, 1/2 cup orange juice, the grapes, 1/4-cup raisins, 1 teaspoon honey, 1/8-teaspoon ground nutmeg and 1/8-teaspoon cinnamon.
Bring the mixture to a boil.
Reduce heat and simmer for 5 minutes.
In a small bowl, make a slurry by combining 2-teaspoons cold water and 1-tablespoon of cornstarch.
Add the slurry to the grape mixture.
Cook, stirring constantly, until thickened, about 2 minutes.
Preparing the chicken
The chicken is dredged in a combination of 1/3-cup flour and 1/3-cup cracker crumbs but you can use, as I did, a combination of panko and cracker crumbs that have been crushed. I like adding the cracker crumbs for the flavor, texture and it is also a great way to use crackers that you may have in the cupboard.
In a shallow plate or bowl, combine the flour and panko/cracker crumbs. Season the chicken with salt and pepper. Dredge the chicken in the flour/panko/crumb mixture to coat.
Heat 2-tablespoons butter and 2-tablespoons of vegetable oil in a heavy-bottomed skillet over medium heat.
Add the chicken breasts to the pan and cook until golden brown and cooked through, about 4-5 minuets on each side.
To Serve:
Plate the chicken by placing each chicken breast on a thin slice of baked ham (if using) and spoon on the grape sauce.
Garnish with fresh parsley and serve immediately.
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Breast of Chicken with Grape Sauce
adapted from The Williamsburg Cookbook
Serves 4
INGREDIENTS for Grape Sauce
- 1 cup chicken stock or broth
- 1/2 cup orange juice
- 3/4 cup black or purple seedless grapes
- 1/4 cup raisins
- 1 teaspoon honey
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 teaspoons cold water
INGREDIENTS for Chicken
- 4 4-ounce boneless, skinless chicken breasts
- 1/3 cup flour
- 1/3 cup panko or crushed cracker crumbs
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 thin slices baked ham (optional)
- Fresh Parsley, chopped, for garnish
DIRECTIONS
Making the Grape Sauce
Leave the grapes whole or cut in half.
Combine the chicken broth, orange juice, grapes, raisins, honey, nutmeg and cinnamon in a small saucepan.
Bring to a boil; reduce heat and simmer for 5 minutes.
In a small bowl, make a slurry by combining the cold water and cornstarch. Add to the grape mixture. Cook, stirring constantly, until thickened, about 2 minutes.
Making the Chicken
In a shallow plate or bowl, combine the flour and panko/cracker crumbs. Season the chicken with salt and pepper.
Heat the butter and vegetable oil in a heavy-bottomed skillet over medium heat.
Dredge the chicken in the flour/panko/crumb mixture to coat.
Add the chicken breasts to the pan and cook until golden brown and cooked through, about 4-5 minutes on each side.
To Serve:
Plate the chicken by placing each chicken breast on a thin slice of baked ham (if using) and spoon on the grape sauce.
Garnish with fresh parsley and serve immediately.
You might also like these ideas to compliment the chicken with grape sauce…
Haricots Verts Francais (a fancy way to say Green Beans 😉
And for dessert…
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