Seared Chicken with Grapes and Artichokes

Grapes are a smart choice to keep on hand for healthy snacking and eating, and the vibrant colors and flavors bring extra life to a basic protein – such as chicken.

For a unique twist on a main dish, dressing up chicken with an addition like fresh grapes is as elegant as it is delicious. This Seared Chicken with Grapes and Artichokes is a great example.

Recipe Yield: 4 servings.

Ingredients

• 2 boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 leek, white part only, halved and thinly sliced
• 2 tablespoons chopped fresh oregano
• 1-1/2 cups quartered artichoke hearts, frozen, canned or jarred
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken stock
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons butter
• 3/4 cup green California grapes
• 3/4 cup red California grapes
• 2 tablespoons chopped flat-leaf parsley
  

Directions

1. Season chicken breasts with salt and pepper, to taste.
2. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
3. Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek.
4. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce.
5. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
6. Stir in fresh parsley and serve.
   

Source: California Table Grape Commission