Seared Chicken Breasts with Grapes and Ar­ti­chokes

Escalon Times - - NEWS -

Serves: 4

2 bone­less, skin­less chicken breasts (8 ounces each), but­ter­flied length­wise into 4 cut­lets salt, to taste pep­per, to taste 2 ta­ble­spoons olive oil, di­vided 2 cloves gar­lic, minced 1 leek, white part only, halved and

thinly sliced 2 ta­ble­spoons chopped fresh

oregano 1 1/2 cups quar­tered artichoke hearts,

frozen, canned or jarred 1/2 cup dry white wine 1/2 cup low-sodium chicken stock 1 ta­ble­spoon lemon juice 1/2 tea­spoon lemon zest 2 tea­spoons but­ter 3/4 cup green Cal­i­for­nia grapes 3/4 cup red Cal­i­for­nia grapes 2 ta­ble­spoons chopped flat-leaf pars­ley

Sea­son chicken breasts with salt and pep­per, to taste. In saute pan over medium-high heat, heat 1 ta­ble­spoon olive oil. Add chicken breasts and sear 3-4 min­utes per side. Re­move chicken and set aside.

Add re­main­ing olive oil to pan, along with gar­lic, leek and pinch of salt; cook on medium heat 2-3 min­utes to soften leek. Stir in oregano, ar­ti­chokes, wine, chicken stock, lemon juice, lemon zest and but­ter. Sim­mer 2-3 min­utes then add chicken back to pan, bast­ing each breast with sauce. Add grapes and sim­mer 3-5 min­utes, or un­til grapes are just soft and chicken is cooked through.

Stir in fresh pars­ley and serve. Nu­tri­tional in­for­ma­tion per serv­ing: 320 calo­ries; 26 g pro­tein; 23 g carbohydrates; 12 g fat (34 per­cent calo­ries from fat); 3 g sat­u­rated fat (8 per­cent calo­ries from sat­u­rated fat); 70 mg choles­terol; 390 mg sodium; 5 g fiber.

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