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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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New Year's Eve, 9 p.m. and no idea what I'm going to cook for my husband and I for dinner. My husband was already suggesting Chinese delivery. I felt bad and thought it would be the good wife thing to end the year with a cooked meal. This is what I came up with: chicken breast with red grapes and kalamata olives plated with wild brown rice and your favorite vegetable. Sherry may be substituted for the muscat wine. Ingredients:
2 skinless, boneless chicken breast halves |
salt and ground black pepper to taste |
1 tablespoon olive oil |
1 clove garlic, minced |
20 pitted kalamata olives |
20 red seedless grapes |
1/2 cup crumbled feta cheese |
1 cup orange muscat wine |
Directions:
1. Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes; cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more.
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