Chicken Cutlets with Grape-Shallot Sauce

1. 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.
2. Cook the chicken until golden on the first side, 2-4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2-4 minutes more. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2-3 minutes.
4. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly.
5. 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.
6. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

Per serving: 336 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 66 mg cholesterol; 28 g carbohydrates; 29 g protein; 1 g fiber; 503 mg sodium; 678 mg potassium

Nutrition Bonus: Selenium (33% daily value), Vitamin C (25% dv), Potassium (18% dv).

Exchanges: 1-1/2 fruit, 1 vegetable, 3-1/2 very lean meat, 1 fat

Contributed by: EatingWell.com

One of the Test Kitchen’s favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you’ve never used grapes in a sauce before—try it—you won’t be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sautéed chard.