Review: Chicken with Balsamic Vinegar and Red Grapes (9/01 issue)

[Kris67]

I was trying to decide what to make for dinner and in the mail I received my September 2001 issue. GREAT TIMING! I decided to make this recipe as I had most ingredients and it seemed like a fast and nutritious winner. Well, WINNER it was! The makes the dish with it's fruity undertones and the carmelization of the vinegar and brown sugar....the grapes were a wonderful addition.

We will definitely make this dish again....and again.....and again.

-K

[Peggy]

I must agree! We had this for dinner tonight also, and it was simple to prepare, delicious and the presentation was quite elegant.

Peggy

[SusanMac]

We also had this last night. It's a definite keeper. I'd probably add a touch more vinegar next time (or reduce the brown sugar), just because I wanted more tartness than sweetness.

We served it with the tomatoes provencale (from the same issue) and they were also great. (I made them the easy way all in the oven. The extra cooking on the stove seemed like too much trouble to me.)

[56grapeape]

oh goody! I plan to make this this week too! Except I'll be leaving the grapes out! (not into fruits like that and nuts -when called for in other recipes-)

the sauce does look good though!

[PatLB]

For me, like Kris, making this recipe was a no-brainer when the Sept 2001 issue arrived and I had those delicious red grapes on the table! My husband and I agreed it was a winner!

[greysangel]

For those of you who haven't tried this, please do!!!

It is so easy and absolutely DELICIOUS!!! A definite repeat!

The only thing I did differently was let the sauce reduce even more so it was a thicker glaze...it was DIVINE :)

I served with wild rice and fresh steamed green beans

JeAnne

[PSUKate]

That recipe sounds great! In response to someone? I tried the tomatoes provincale (sp?) for two and they were very runny? I am a new cook and wasn't sure how to seed a tomato? I thought I took out too much but with how runny they were I didn't take out enough. Any ideas b/c they look terrific!

[jjsooner73]

I couldn't wait to try this recipe when I received my last CL. I love balsamic vinegar, and have some left from a trip to Italy earlier in the year. I usually use it as a base for a marinade for chicken.

I found it to be very disappointing. It was just very bland. The sauce did nothing for me. I can't think of anything to do to make it better--I just flat out didn't like it! Tonight was my dog's lucky night. :)

[Linda in MO]

I made this for supper tonight and we really enjoyed it. I toasted my almonds and that gave it a good flavor. Next time I might double the sauce and add a tad more balsamic vinegar. I served it with basmati rice, stir fried asparagus and pina colada fruit salad.

* Exported from MasterCook *

Balsamic Chicken with Grapes and Almonds

Recipe By :CL 2001
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low-Fat
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless -- (4-ounce) boneless
chicken breast halves
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup seedless red grapes -- halved
1/2 cup fat-free, less-sodium chicken
broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 cup sliced almonds

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 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 cup (about 6 minutes). Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

Preparation Time: 8 minutes

Cooking Time: 15 minutes

Servings/Serving Size: Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce).

Nutrition Facts (per Serving):
229 calories; 13 g carbohydrates; 66 mg cholesterol; 7.1 g fat; 385 mg sodium; 28.1 g protein; 39 mg calcium; 1.3 mg iron; 1.1 g fiber