Chicken Cutlets with Grape-Shallot Sauce

Made it,
Loved it.

Serving size 4

Prep Time 35MIN

Total Time 35MIN

Ingredients

¼ cup all-purpose flour
4 chicken breast cutlets, trimmed of fat (about 1 pound)
1 tsp kosher salt
¼ tsp freshly ground pepper
5 tsp canola oil, divided
1 cup thinly sliced shallots
2 cup halved seedless green or red grapes
1 cup white wine
1 cup reduced-sodium chicken broth
2 Tbsp chopped fresh parsley

Directions

1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.