Ingredients:
1 1/2 lbs seedless grapes ( 3/4 lb red, 3/4 lb green)
3 1/2 tablespoons unsalted butter, chilled
4 (6 ounce) boneless skinless chicken breasts
salt and pepper
Directions:
Preheat the oven to 275 F.
Wash grapes and remove from stems. Set aside half of each the red and green grapes.
Place remaining grapes on a baking sheet and bake for 1-1/2 hours, shaking pan frequently: Remove from the oven and set aside.
Place uncooked grapes in a blender and puree until very smooth. Strain through a coarse-mesh sieve, pressing down hard on the skins: It will yield about 3/4 cup juice.
In a large nonstick skillet, melt 2 tbsp butter.
Season the chicken with salt and black pepper.
Add to pan and cook over medium-high heat for 5 min on each side, until golden.
Add grape juice and cook for 5 min longer, or until chicken is done, and is just firm to the touch: Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce.
Transfer breasts to a platter.
Add remaining 1-1/2 tbsp butter to pan and cook over high heat for 1 minute.
Add oven-dried grapes and cook for 1 min longer.
Add salt and pepper to taste and pour sauce over chicken.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 150 min.