Vineyard Chicken
Servings
2Serving size
1 chicken breastDoubling this recipe requires making two batches in separate skillets. Leftovers do not keep well.
Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes – Low Sodium Version or Mashed Parsnips
AND
Serve with Roasted Beets or Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Beet and Shallot Salad or Green Beans with Red Onion or Roasted Beets or Zucchini Salad
Ingredients
| 1/4 cup 2% milk |
| 1 1/2 Tbsp. Enriched all purpose white flour |
| 1 tsp.. Unsalted butter |
| 1 clove Garlic, raw (minced) |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1/4 cup Lemon juice |
| 1/8 tsp. Salt |
| 1/2 ounce Semisoft goat cheese |
| 2 Tbsp White wine |
| 12 grapes Fresh grapes (sliced in half) |
| 2/3 Tbsp. Fresh dill |
Instructions
Whisk the flour into the milk until smooth. Set aside.
Melt the butter in a large non-stick skillet over medium heat. Add the garlic and cook for one minute. Do not let it turn brown or it will be bitter.
Reduce the heat to medium-low and add the chicken breasts. Cook them on both sides until lightly browned. Add 1/4 cup of the lemon juice and cook for about one minute.
Place the chicken breasts in a small roasting pan in the oven.
Deglaze the pan with the remaining lemon juice and white wine. Reduce the amount of sauce by 1/2. Remove the pan from the heat. Place 2 tablespoons of the sauce into the milk and whisk slowly.
Reduce heat to low. Add the milk mixture to the pan and whisk in the goat cheese.
Add the chicken from the oven and any juice in the roasting pan to the sauce. Toss in the grapes and cook for about 4 - 5 minutes until heated through.
Serve over Plain Mashed Potatoes and sprinkle the dill over the top of the chicken.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a really quick and easy recipe. There are a lot of variations that you might be able to think of with different flavors. You could use tarragon and red grapes and a little orange juice and mustard with thyme works well. Don’t be afraid to experiment.