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
- 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.
- 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].
- Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.