Grape Harvest Chicken with Shallots and Buratta Cheese – Anthony Salemme

by Anthony Salemme, contributing chef

Serves 4

If you are a wine maker or wine enthusiast it is time to harvest your grapes. This is a simple yet tasty sauce for your every day chicken cutlet.

4 boneless chicken breasts

4 ounces Buratta cheese, sliced in quarters

1/3 cup flour

1 teaspoon sea salt

½ teaspoon white pepper

¼ cup butter

2 teaspoons olive oil

4 shallots, sliced thin

2 cups seedless purple grapes, halved

1 teaspoon tarragon

½ cup red wine

1 cup chicken broth

2 Tablespoons parsley, chopped fine

Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

Add the remaining 2 teaspoons oil and butter to the pan and heat over medium heat. Add shallots and tarragon and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes continue cooking, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Top chicken with Buratta cheese and sauce with the sauce.

Serve with rice or mashed potatoes.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at