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).

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ajvinande's Review

September 17, 2014
Very tasty & straightforward! Excellent use for any of your delicious grapes. Nice, light flavor from the wine & juice. The only thing keeping it from 5 stars is that it needs something salty at the end. I used strong green olives (Sicilian, Spanish, etc., work well). You could also use feta or another hard cheese.