Chicken in Grape Sauce: Guest post from Ana Brady

These past two weeks were the final school weeks of the year, and I always blank how nutty and exhausting they are. Yeah, I feel a lot more relaxed in some ways, on the brink of summer, but it’s also headless chicken time, in a sense. This year, year-end wrap-up and pack-up mode included additional fun in the form of a root canal. Which, I am excited to say, looks to be the key to plaguing sinus troubles and finally assuaging them. In any case, I haven’t experimented much very recently, except with predictable, soft foods, so I’m doubly pleased that Ana Brady offered to share a guest post. Ana is a Mom-of-two and healthy food lover new to bloggerdom. Thanks, Ana, for the delicious recipe idea!

Chicken in Grape Sauce

If you’d like to eat healthy and lose some weight, but you can’t imagine a meal without meat, chances are you enjoy skinless chicken breasts, among the least fattening kinds of meat. White chicken meat is also a very good source of protein, and it’s less expensive than beef, pork, etc.

Speaking of healthy habits, here’s an interesting “companion” to white meat: grapes. Some studies have shown that the French don’t have as many problems with blood related diseases as the rest of the world, and that can’t be a coincidence. They probably invented the tradition of drinking a glass of red wine with a meal. Grapes are good for blood sugar balance and insulin regulation.

Chicken in grape sauce is a great meal because, besides being very delicious, you can freeze leftovers. Provided you keep them in air-freefood packaging, you can keep the food safely in the freezer for a few months. No one will be happier than you when you come home tired from work, and all you have to do is defrost a yummy meal.

Ingredients (four servings):

  • 1 tbsp olive oil
  • 1 onion
  • 4 oz white wine
  • 1 cup seedless grapes cut in half
  • 1 tsp cornstarch
  • 1 cup chicken broth
  • 1 tsp sugar
  • salt and black pepper to taste
  • 1 lb chicken breasts

 

  1. Put salt, pepper, and any other herbs or spices you like on chicken breasts. Grill or broil the chicken as desired.
  2. While chicken is cooking, prepare the sauce: heat olive oil in a pan and add onions; saute onions until they turn yellow, then add wine. Turn the heat a little bit and let it simmer a couple of minutes. Add grapes and cook for a few more minutes. Pour out some sauce from the pan into a cup and mix it with cornstarch, then put the mix back in the pan, stirring the whole time. Finally, add chicken broth, salt, sugar and pepper to the sauce.
  3. Pour sauce over chicken to serve.

Ana Brady loves writing and talking about food. She enjoys eating it even more. When she’s not working on her project on beverage labels, she’s playing with her kids or experimenting with new recipes.

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