Vineyard Chicken
Transform your weeknight dinner into a gourmet experience with Vineyard Chicken, a dish that combines tender chicken breasts with the delicate sweetness of halved grapes and an aromatic, wine-infused cream sauce. This elegant recipe balances savory and sweet flavors perfectly, featuring a base of shallots, garlic, and thyme simmered in dry white wine and chicken stock for a deeply flavorful sauce. Finished with a splash of heavy cream and a generous garnish of fresh parsley, it’s a true showstopper. Ready in just 45 minutes, this dish is perfect for entertaining or elevating your family dinner table. Serve it with fluffy rice, creamy mashed potatoes, or a crusty baguette to soak up the luscious sauce for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup red or green seedless grapes, halved
- 2 teaspoons fresh thyme leaves
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Brown the chicken breasts, about 3-4 minutes per side, until golden. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet.
Sauté the shallots for 2-3 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken stock, thyme, and halved grapes to the skillet. Stir to combine.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Stir in the heavy cream and let the sauce simmer gently for 2-3 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and serve immediately. This dish pairs well with rice, mashed potatoes, or crusty bread to mop up the sauce.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 31.5 g | ||
| Protein | 238.5 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2553 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
