Pan-Seared Chicken with Red Grapes
Elegant, enjoyable and really easy to make, this delicious chicken dish features a garlicky balsamic vinegar-chicken broth sauce sweetened with red grapes.
Ingredients
1 tablespoon olive oil
1.25 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 cup Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
2 tablespoons balsamic vinegar
2 cups red seedless grapes
8 ounces (1/2 of a 1-pound package) farfalle (bow tie) pasta(about 3 cups), cooked and drained
1.25 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 cup Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
2 tablespoons balsamic vinegar
2 cups red seedless grapes
8 ounces (1/2 of a 1-pound package) farfalle (bow tie) pasta(about 3 cups), cooked and drained
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the garlic and cook and stir for 30 seconds. Remove the chicken from the skillet.
Stir the broth, Italian seasoning and vinegar in skillet and cook for 3 minutes.
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes to the skillet. Serve the chicken and sauce with the farfalle.
Stir the broth, Italian seasoning and vinegar in skillet and cook for 3 minutes.
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes to the skillet. Serve the chicken and sauce with the farfalle.
Pan-Seared Chicken with Red Grapes
Elegant, enjoyable and really easy to make, this delicious chicken dish features a garlicky balsamic vinegar-chicken broth sauce sweetened with red grapes.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the garlic and cook and stir for 30 seconds. Remove the chicken from the skillet.Stir the broth, Italian seasoning and vinegar in skillet and cook for 3 minutes.Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes to the skillet. Serve the chicken and sauce with the farfalle.
Ingredients
1 tablespoon olive oil1.25 pounds skinless, boneless chicken breast halves2 cloves garlic, minced1 cup Swanson® Chicken Broth1 teaspoon Italian seasoning, crushed2 tablespoons balsamic vinegar2 cups red seedless grapes8 ounces (1/2 of a 1-pound package) farfalle (bow tie) pasta(about 3 cups), cooked and drained
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