Recipe 7: Another Sauce for Fowl

I have been meaning to make this recipe since a friend gave me Radically Simple by Rozanne Gold for Christmas a few years ago. The photo in the cookbook shows a golden brown chicken breast in a bright purple sauce. My sauce doesn't have the same purple color but the sweet grape flavor is powerful and delicious.

Sauteed Chicken with roasted Grapes & Grape Demi-Glace
Radically Simple by Rozanne Gold

• 3/4 pound small seedless red or black grapes
• 3/4 pound small seedless green grapes
• 4 tablespoons unsalted butter, chilled
• 4 skinless boneless chicken breasts, 8 ounces each
• 1/4 cup minced fresh chives

Preheat the oven to 375°F.

Remove the grapes from their stems. Put half of the graphes on a rimmed baking sheet. Roast 1 hour, turning after 30 minutes. Puree the uncooked grapes in a blender until very smooth. Strain through a sieve, pressing down hard on the skins.

Melt 2 tablespoons of the butter in a large skillet over high heat. Season the chicken with salt and pepper and cook 4 minutes on each side. Add the grape juice and cook until the chicken is cooked through and the juice become syrupy, 5 minutes. 

Transfer the chicken to a platter. Add the remaining butter to the pan and cook, stirring over high heat, 1 minute. Add the roasted grapes and cook 2 minute longer. Pout the sauce over the chicken. Sprinkle with chives.