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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.