Grape Chicken in Brandy Sauce
Grape Chicken in Brandy Sauce is an easy fall meal
Equipment
- 1 citrus juicer optional
- 1 Frying Pan
Ingredients
Grape Chicken in Brandy Sauce
- 2 Chicken Breasts (approx. 1.5lb)
- 1 tbsp cornstarch
- ¼ tsp Cayenne Powder (or my smoked gochutgaru powder)
- 2 medium oranges
- 1 lime
- 1 lemon
- ⅓ cup orange marmalade
- 2 tbsp brandy
- 1½ cup red seedless grapes, halved
Mashed Potatoes
- 2-3 large potatoes Russet, white, or Yukon gold
- 2 tbsp butter or margarine
- 1 tbsp minced garlic
- 1 tsp dried parsley flakes optional
- 2 tbsp greek yogurt or sour cream
- ½ tsp salt
Instructions
Mashed Potatoes
- Start this recipe by rinsing and cubing the potatoes. Add them to a boiling pot of water, and cook them until you can easily get a fork through a cube, about 10-12 minutes.
- Drain the potatoes into a colander, and dump them back into the pot.
- Add the butter, garlic, sour cream, parsley, and salt, then mash the potatoes. Stir them after mashing.
- Keep covered and warm until ready to serve.
Grape Chicken in Brandy Sauce
- Meanwhile, wash and halve the grapes. Set them aside back in the refrigerator.
- Next juice your citrus, and set the juice aside in the fridge.
- Now, using a meat tenderizer, flatten your chicken until it's a consistent half inch thick. Use plastic wrap over the chicken to contain any splattering. Cut the flattened breasts in half.
- Salt and pepper the chicken, then fry in a pan on medium high until the chicken is browned on the outside and cooked through. Remove the chicken from the pan to a plate, and set aside.
- Add marmalade to the hot skillet and stir it until it melts to a thick liquid consistency.
- Add cornstarch and gochugaru powder to the citrus juices and stir with a fork until well combined. Now add this and the brandy to the melted marmalade and stir to combine. Bring the sauce to a boil, then reduce the heat to a simmer, and let the sauce thicken, about 1-3 minutes.
- Add the grapes to the sauce and stir to combine.
- Return the chicken to the pan, including any juices from the plate. Stir to combine, and allow the dish to simmer for 1-2 minutes until the chicken is reheated and the juices have combined into the sauce. Enjoy :)
Notes
Calories are for 1 cutlet with sauce and grapes, not including the mashed potatoes.