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MailTribune.com
  • Grape Sauce Over Cajun Chicken

  • Looking for a way to bring some fresh fruit into tonight's dinner? Who doesn't love grapes? Pair them with a spicy chicken breast and you'll have an easy and tasty dinner in minutes.
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  • Looking for a way to bring some fresh fruit into tonight's dinner? Who doesn't love grapes? Pair them with a spicy chicken breast and you'll have an easy and tasty dinner in minutes.
    This healthy spin on traditional Veronique eliminates the cream and highlights the grapes. Both red and green grapes brighten the light, lemony sauce that's served over a lively Cajun-spiced chicken.
    1 tablespoon Cajun seasoning blend
    4 boneless, skinless chicken breast halves
    3 tablespoons butter, divided
    2 tablespoons lemon juice
    8 ounces mixed green and red grapes, halved (about 1 to 11/2 cups)
    Sprinkle Cajun seasoning evenly over both sides of each chicken breast. In a large skillet, over medium-high heat, melt 2 tablespoons of the butter. Add chicken; cook until browned and juices run clear when pierced with a fork, 5 to 7 minutes on each side. Place chicken aside; cover loosely with aluminum foil to keep warm. Wipe any browned bits from the skillet; add remaining 1 tablespoon butter. When butter is melted, stir in lemon juice and 2 tablespoons water. Add grapes and cook over medium heat just until heated through. If desired, cut each chicken breast into slices; serve topped with grape sauce. Garnish with strips of green onion (scallions) and green beans, if desired.
    YIELD: 4 portions
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