Chicken with White Wine, Grape Juice, and Cilantro (Pollo a la Uva Blanco con Cilantro)

This dish combines the flavors of the Spanish vineyards in Andalucía (white wine and white grape juice) with the tastes of the region's Moorish palate (pungent cilantro).


6 servings (serving size: 1 chicken breast, about 1/4 cup sauce, and 1 1/2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 27 %
Fat 9.1 g
Satfat 1.5 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 40.1 g
Carbohydrate 12.4 g
Fiber 1 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 352 mg
Calcium 38 mg


6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup vertically sliced onion
2 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons finely chopped fresh cilantro, divided
1/3 cup unsweetened white grape juice
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 1/2 cups seedless green grapes, halved


Sprinkle chicken with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Add onion and garlic; sauté 2 minutes or until onion is tender. Stir in wine, 3 tablespoons cilantro, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done.

Transfer chicken to a serving platter, and keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Stir in grapes. Spoon sauce over chicken; sprinkle with remaining 3 tablespoons cilantro.