Chicken in white grape juice Sauce

A delightful dish that brings together savory and sweet flavors in a silky sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 250

2 large boneless skinless chicken breasts Choose fresh chicken for the best flavor.
2 teaspoons Italian seasoning This adds depth and enhances the overall flavor profile.
to taste Salt Essential for seasoning and elevating taste.
to taste Pepper Essential for seasoning and elevating taste.
¼ cup flour For dredging the chicken to achieve a golden crust.
2 tablespoons olive oil Perfect for searing the chicken without sticking.
1 cup dry white grape juice The star ingredient that sweetens the sauce naturally.
3 tablespoons butter Adds richness to the sauce.
4 cloves garlic Provides aromatic flavor that complements the dish beautifully.
1 teaspoon Worcestershire sauce Enhances umami depth in the sauce.
1 cup chicken broth For a hearty base to your sauce.
2 tablespoons cornstarch To thicken the sauce if desired.
¼ cup heavy cream Creates a creamy texture and balances flavors perfectly.
⅓ cup Parmesan cheese Adds a savory note and delicious richness.
2 tablespoons fresh lemon juice Brightens up the dish with freshness.
to garnish Fresh Parsley Adds color and freshness when serving.
1 teaspoon dried parsley Enhance flavor complexity in the sauce.
1 teaspoon mustard powder Enhance flavor complexity in the sauce.
½ teaspoon dried oregano Complements the Italian seasoning used on chicken.
½ teaspoon dried basil Complements the Italian seasoning used on chicken.

Slice the chicken in half lengthwise to create thinner pieces that cook evenly and quickly. Place them in a freezer bag or between saran wrap, then pound them gently using a meat mallet until they reach about ½ inch thick. Pat them completely dry to ensure a good sear when cooking.
Season both sides of each chicken piece generously with Italian seasoning, salt, and pepper. Dredge each piece lightly in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Sear each piece of chicken for about 4-5 minutes per side until golden brown on both sides.
Turn off the heat momentarily and add apple vinegar to deglaze your pan. Once combined, return heat to medium-low; allow it to bubble gently as it reduces by half for about ten minutes.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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