Seared Chicken Breasts with Grapes and Artichokes

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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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