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.