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).

Penelope Casas
Recipe by Cooking Light July 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; calories from fat 27%; fat 9.1g; saturated fat 1.5g; mono fat 5.5g; poly fat 1.2g; protein 40.1g; carbohydrates 12.4g; fiber 1g; cholesterol 99mg; iron 1.8mg; sodium 352mg; calcium 38mg.