New Year's Eve, 9 p.m. and no idea what I'm going to cook for my husband and I for dinner. My husband was already suggesting Chinese delivery. I felt bad and thought it would be the good wife thing to end the year with a cooked meal. This is what I came up with: chicken breast with red grapes and kalamata olives plated with wild brown rice and your favorite vegetable. Sherry may be substituted for the muscat wine.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes; cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more.

    Advertisement

Nutrition Facts

627 calories; 26.3 g total fat; 99 mg cholesterol; 1116 mg sodium. 31.6 g carbohydrates; 32.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2010
I substituted sherry for the muscat wine and it turned out very well. The only negative thing I can find to say at all is that I found my chicken got a little dry and tough from being in the pan so long after it was finished cooking to give the sauce time to cook. Still my husband and I just had it for Valentine's dinner with some green beans amandine and roasted herbed potatoes and it was delicious! Thanks! Read More
(4)

Most helpful critical review

Rating: 2 stars
05/25/2010
The chicken was dry and while the flavor was initially tasty it leaves a bitter-tangy aftertaste that I just didn't like. The reduction is like a sweet marsala sauce. The recipe would probably be better with a different wine. Not likely to make again. Read More
(4)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/16/2010
I substituted sherry for the muscat wine and it turned out very well. The only negative thing I can find to say at all is that I found my chicken got a little dry and tough from being in the pan so long after it was finished cooking to give the sauce time to cook. Still my husband and I just had it for Valentine's dinner with some green beans amandine and roasted herbed potatoes and it was delicious! Thanks! Read More
(4)
Rating: 4 stars
02/16/2010
I substituted sherry for the muscat wine and it turned out very well. The only negative thing I can find to say at all is that I found my chicken got a little dry and tough from being in the pan so long after it was finished cooking to give the sauce time to cook. Still my husband and I just had it for Valentine's dinner with some green beans amandine and roasted herbed potatoes and it was delicious! Thanks! Read More
(4)
Rating: 2 stars
05/25/2010
The chicken was dry and while the flavor was initially tasty it leaves a bitter-tangy aftertaste that I just didn't like. The reduction is like a sweet marsala sauce. The recipe would probably be better with a different wine. Not likely to make again. Read More
(4)
Advertisement
Rating: 4 stars
02/25/2010
I didn't have any orange muscat but I did have Marsala also a sweet wine so I used that. I cut the chicken breasts into strips because they were quite large and I wanted to speed up the process. The dish turned out really well my husband liked it so we will probably have it again. Read More
(2)