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Pan-Seared Chicken with Red Grapes

Pan-Seared Chicken with Red Grapes

5 1

Elegant, enjoyable and really easy to make, this delicious chicken dish features a garlicky balsamic vinegar-chicken broth sauce sweetened with red grapes.

serves 4 people

Ingredients

cost per recipe: $11.37

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    cloves garlic, minced

  • 1

    cup Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    teaspoon Italian seasoning, crushed

  • 2

    tablespoons balsamic vinegar

  • 2

    cups red seedless grapes

  • 8

    ounces (1/2 of a 1-pound package) farfalle (bow tie) pasta(about 3 cups), cooked and drained

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the garlic and cook and stir for 30 seconds. Remove the chicken from the skillet. Stir the broth, Italian seasoning and vinegar in skillet and cook for 3 minutes. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.  Add the grapes to the skillet. Serve the chicken and sauce with the farfalle.
Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the garlic and cook and stir for 30 seconds. Remove the chicken from the skillet.

Step 2

Stir the broth, Italian seasoning and vinegar in skillet and cook for 3 minutes.

Step 3

Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.  Add the grapes to the skillet. Serve the chicken and sauce with the farfalle.

Recipe Tips

  • Helper: At times of the year when red grapes can be a bit larger, you may cut the grapes in half for more bite-sized pieces.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(1)
  • Gabriel M.

    February 8, 2010

    Pan-Seared Chicken with Red Grapes

    Oh wow! You'd never think grapes with chicken would be a good thing, but this is fantastic! Enjoy!!

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