Recipe: Chicken with Grapes and Rosemary

rThe recipe for Chicken with Grapes and Rosemary comes from the National Chicken Council. Here's how they describe it: Chicken with Grapes and Rosemary is a lovely dish that shines with the colors of the season. Start with boneless, skinless chicken thighs, cut into large chunks. After sautéing the meat, make a pan sauce by combining shallots, white wine, chicken broth and mustard. Top with halved red grapes and rosemary for a colorful finish. Serve the chicken over white or brown rice along with a dark vegetable like spinach or Brussels sprouts for an easy, elegant winter meal.
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Chicken with Grapes and Rosemary
Serves 4

8 chicken thighs, boneless and skinless, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 shallots, minced
½ cup white wine
½ cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup red grapes. halved
1 teaspoon chopped fresh rosemary

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Season chicken thigh cubes with salt and pepper.  In a medium sized sauté pan, heat 1 tablespoon olive oil over high heat.  When oil is hot but not smoking, add chicken thighs and sauté, stirring, until browned on all sides, about 5-6 minutes.

Remove chicken cubes from pan and reserve.  Reduce heat to medium and add remaining olive oil and shallots.  Stir until softened, about 1 minute.  Add wine, broth, and mustard, turn heat to high, and boil.  Reduce by half.

Return chicken cubes to pan along with any accumulated juices, stir to heat through.  Add grape halves and rosemary and stir until coated with sauce.  Simmer for 1-2 minutes until heated through. Serve.

Nutrition Information, Per Serving: 340 calories; 18 g fat; 4 g saturated fat; 9 g carbohydrate; 0 g fiber; 6 g sugars; 28 g protein

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