Sauteed Chicken With Roasted Grapes

1. 1

   Heat oven to 375 degrees.

2. 2

   Line a rimmed sheet pan with parchment paper or a nonstick baking mat.

3. 3

   Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes.

4. 4

   They will become wrinkled and golden

5. 5

   Meanwhile, in a blender, puree remaining grapes until smooth.

6. 6

   Strain through a sieve, pressing to release all juices from skins.

7. 7

   Discard skins.

8. 8

   In a large, heavy nonstick skillet, melt half the butter over high heat.

9. 9

   Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side.

10. 10

    Add strained grape puree and simmer until chicken is cooked through and juice is syrupy, about 5 minutes.

11. 11

    Transfer chicken to a serving platter and keep warm.

12. 12

    Whisk remaining butter into sauce and cook over high heat for 1 minute.

13. 13

    Add roasted grapes and heat through, then pour sauce and grapes over chicken.

14. 14

    Sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.