Chicken with Grapes
-Nonstick cooking spray
-4 small, boneless skinless chicken breasts (12-16 ounces total)
-1/2 cup white grape juice, apple juice, or apple cider
-1 teaspoon instant chicken bouillon granules
-1 teaspoon cornstarch
-1 cup seedless green and/or red grapes, halved
-Hot cooked linguine (optional)
-Fresh herb, such as oregano or thyme (optional)
1. Coast an unheated large skillet with cooking spray. Preheat over medium to medium-high heat. Add chicken. Cook chicken for 8-10 minutes or until tender and no longer pink (170 degrees), turning to brown evenly. Remove chicken from skillet; keep warm.
2. Combine the juice or cider, chicken bouillon granules, and cornstarch. Add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the halved grapes; heat through.
3. Serve the sauce over chicken. If desired, serve chicken with hot cooked linguine and garnish with fresh herb.
Makes 4 servings.
3g total fat
1g saturated fat
45 mg cholesterol
258 mg sodium
Source: Big Book of Family Dinners