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Crispy Chicken Breast With Grape Pan Sauce
Courtesy of Sun World Employee Rick Paul
A soon-to-be classic dinner recipe featuring green grapes paired with crispy chicken breast
2 Large Skin-On, Bone-In Chicken Breasts, Bone Removed (1 1/2 - 2 lbs.)
Kosher Salt and Fresh Pepper To Taste
½ Cup Green Grapes (halved long way)
1 Tablespoon Sweet Cream Sherry
1 Tablespoon Sweet Vermouth
½ Cup Low Sodium Chicken Stock
2 Tablespoons Minced Shallots
3/4 Teaspoon Chopped Fresh Thyme
½ Teaspoon Honey
2 Tablespoon Olive Oil
Heat 1 tablespoon oil in a medium skillet over medium heat.
Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Slice when ready to serve.
While the chicken is cooking heat 1 tablespoon of olive oil in a small sauce pan on medium low heat.
Add shallots and sauté over medium low heat until starting to soften (about 1 minute).
Add grapes and sauté about 3 more minutes stirring often. Add the sherry and vermouth (be careful, it’s best to pull the pan off the heat while adding the alcohol). Turn up the heat to medium and cook for about 2 minute, until most of the alcohol has evaporated.
Add the chicken stock, bring to a boil and cook until reduced by half, add honey and continue to reduce the remaining liquid by half again. Turn heat off.
With the pan is still hot add the thyme and butter swirling pan until butter is melted. Season with salt and pepper to taste. Spoon over crispy chicken and enjoy.