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Chicken, Balsamic w/Grapes and Almonds (M, KLP, TNT)
Source: Cooking Light, September 2001 issue
Serves: 4

4 4oz. skinless boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 cup seedless red grapes halved
1/2 cup fat-free less-sodium chicken broth
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/4 cup sliced almonds toasted

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, sauté 3 minutes on each side or until golden brown. Remove chicken from pan.

Reduce heat; stir in grapes, broth, vinegar, and sugar. Bring mixture to a boil; cook until reduced to 1 cup (about 6 minutes).

Return chicken to pan, cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

Poster's Notes:
I found that the kosher chicken breasts were very thick and took longer to cook through. Next time, I would probably cut them or pound them thinner. Also, I toasted the almonds; the recipe didn't say to.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A