Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Recommended Beverage: Pinot Gris
A classic pairing, great in the fall when the grapes are coming in and you feel like something rich and decadent. The earthy, sweet brandy flavors and tangy grapes are sure to be a flavor combination you’ll long remember.
2 lbs chicken breast pounded 1/2 inch
1/3 cup flour for dredging
3 tbs olive oil
1 lb green grapes halved
1 cup heavy cream
1/2 cup white wine
2 cups chicken broth
3 tbs Italian Parsley chopped
1/4 cup brandy
3 medium shallots chopped
2 cloves garlic chopped
1 tbs Dijon mustard
salt and pepper to taste
1. Pound the chicken to an even thickness about 1/2 inch. Season the chicken and dredge in the flour. Remove any excess flour by tapping the chicken together.
2. In a large pan heat the olive oil over medium heat. Cook the chicken in the olive oil about 3 minutes on each side. Remove the chicken from the pan and allow to rest.
3. In the same pan cook the shallots and garlic for a few minutes over medium heat. Add the mustard and wine and cook until reduced by half. Add the broth, and cream and reduce by 2/3rds.
4. Place the chicken back into the sauce with the grapes, parsley and brandy. Allow them to cook for another 2 minutes. Season to taste and serve.
Chef’s Notes: Muscat grapes would be excellent with this dish just remember to remove the seeds prior to cooking.[/private]