Balsamic Chicken with Grapes and Almonds

For May's Cookbook Challenge, I decided to make something out of Cooking Light's Annual Recipes 2002, since we've got a bunch out of there we like. Boneless, skinless chicken breasts were on sale this week at our local grocery store, so that helped narrow down the choices. "Balsamic Chicken with Grapes and Almonds" sounded good the first look though, so I put it on my weekly menu. The day came to make it and I was a bit doubtful, but went ahead and made it anyway.

I'M SO GLAD; IT'S SO GOOD!!!! Plus, while my girls don't like their food all mixed up, they do like spinach AND grapes AND chicken AND couscous all separately, so with a little forethought (and nonsaucing theirs), it was easy to please us all. I'd totally make this as an impress-the-guests meal since it's not hard, but Mr. Kluges took a look and said, "That looks gourmet."


Balsamic Chicken with Grapes and Almonds

Serve with wilted spinach [mine was sauteed in a bit of bacon fat] and couscous. [The couscous is perfect for soaking up the yummy sauce.]

4 (4 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 c. seedless red grapes, halved
1/2 c. fat-free, less-sodium chicken broth
2 Tbl. balsamic vinegar
1 Tbl. brown sugar
1/4 c. sliced almonds

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 3 minutes on each side or until golden brown.
2. Remove chicken from pan. Reduce heat, stir grapes, broth, vinegar, and sugar into pan drippings. Bring mixture to a boil, cook until reduced to 1 c. (about 6 minutes) [or until it seems saucy and nicely-coating].
3. Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

[I thought it took longer took cook the chicken than they said, so keep that in mind if you're in a hurry.]