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by Anthony Salemme, contributing chef
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 www.anthonysalemme.com