Chicken Rapide w/ Champagne Grapes

I'm home. Back in the kitchen in New Jersey.

Another September in Paris came and went.

Keeping it in the Frenchie mode, here is a great recipe for fall I found on a French website.

I am using champagne grapes, those tiny little cute grapes perfect to bake a cake with, or decorate a cheese platter with, or just plain eat.

They make a beautiful presentation, especially paired with all the beautiful varieties of sage still growing strong in my garden until October.

Go ahead and substitute red or black grapes if you can't find the champagne variety.

Chicken Rapide w/ Grapes: (adapted from Bonjour Paris)

4 boneless, skinless chicken breast halves
1/4 cup of flour
salt & pepper

2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
3/4 cup dry white wine
1 tbsp balsamic vinegar
1 tbsp honey
1 cup seedless red, black or champagne grapes (not green), halved if they are large

Dredge the chicken breasts in flour mixture seasoned w/ salt & pepper. Shake off excess flour.

Heat a large skillet with butter and olive oil and saute the chicken breasts until golden on each side, but not cooked thru.
Remove to a platter.

Add in the minced garlic and cook 30 seconds, until fragrant.

To the skillet, add the balsamic vinegar, the wine and broth and scrape up the brown bits. Cook 2 minutes.

Add the chicken back into the skillet and simmer for a few minutes until the mixture is reducing and chicken is cooked thru.
Add in the grapes and honey the last minute of cooking to thicken the sauce.

Garnish w/ fresh sage leaves and enjoy!

This is so simple, beautiful and delicious.



Katie C. said…
That looks great! I don't think I've ever seen champagne grapes around here but I do have sage (still) growing my garden. Have you ever tried to freeze sage leaves? "The Bitten Word" guys said they did it. I've always dried mine. I'll definitely need some for Thanksgiving.
Natalia said…
Love the color combo in today's dish. I have some heavy-duty food shopping to do today, since we've been in Montreal the last 4 days. I'm definitely going to buy the champagne grapes to make this dish for tonight. The herbs in my garden are all alive and well, so this will definitely work. Thanks for the great idea & welcome back!
Anonymous said…
As much as I enjoyed following your European romp, the pix of your garden back here in NJ are more beautiful than any of those from Paris/London. The one of you wrestling with the broccoli is hilarious. And your hair looks great! Never confuse ME (your favorite Anonymous) with any of those cheap, bad-mannered imitators. Welcome back Ms. Snacks!
Stacey Snacks said…
Anon #1,

YOU are the ONLY reason I am still allowing comments from anonymous commenters!

Welcome back Stacey. I really enjoyed reading about your trip and seeing the photos. I read everyone of your posts even thought I don't always comment. Love the pretty little champagne grapes. Your chicken with grapes is a thing of beauty.
Eileen said…
Welcome home Stacey!