Living Mains

Chicken with Reduced Napa Valley Grape Sauce (Inspiration from the Pacific Palisades Farmer’s Market)

August 4, 2015

imagesI’m always so inquisitive at the farmer’s market…asking the farmers about creative ways to use their beautiful produce. Snoop about… see what’s fresh…sample and taste. This trip I found amazing grapes from Napa, and the farmer gave me a wonderful idea of using reduced grape juice as a sauce over chicken. Let’s inspire one another…create and use this bountiful harvest we are given.  And, as I constantly preach, eat seasonally! The food has so much more flavor, nutrients, and it is sustainable; which is the way we need to live on this Earth. Fresh…simple…significant!   Peace, Britt




IMG_1296This farmer from Smit Farms introduced me to pluots, a cross between a plum and apricot. Being from Minnesota I have never tried one…. and they are amazing! Ya betcha!!!!!

IMG_1314This is complete inspiration. The farmer put together this amazing bouquet of mushrooms! I am going to feature these on another post!

IMG_1303If you are craving something sweet after, but still want to keep your weeknight healthy, try my super easy, but very satisfying grapefruit brûlée. Basically just halve a grapefruit, sprinkle with brown sugar, and place it under the broiler for about 3-4 minutes, or until it is bubbling. I promise, you will be so surprised how satisfying this dessert is…and it’s pretty healthy too!

IMG_1286Get out there… explore…snoop…sample…taste and make new friends!!!!!


Chicken with Reduced Napa Valley Grape Sauce

I N G R E D I E N T S:

1 pound seedless red grapes
2 organic free range chicken breasts, boneless and skin on
Kosher salt and black Pepper
2 tbsp. olive oil
1/2 cup thinly sliced shallot
2 tsp fresh rosemary minced
2 tsp dry thyme
1/4 cup low-sodium chicken broth
4 figs

P R E P:

Preheat oven to 400 degrees Fahrenheit. Pat the chicken dry and season with salt, pepper and thyme.

Put grapes in blender and blend, push through sieve and keep juice.

Quarter the Figs.

Heat an oven proof skillet over medium high heat. Once the skillet is hot, add the oil.

Add the chicken breasts skin side down, and brown well on all sides. It should take about 7-10 minutes total. Then transfer the skillet to the oven, to finish cooking the chicken throughout, 12-15 minutes.

Transfer the chicken to a serving platter, disregarding all but 1 tbsp of the fat in the skillet. Add the shallot & cook until soften. Add the minced rosemary & thyme…cook for just a moment. Add the 1 cup of grape juice. Add the stock and any juices from the plated chicken. Simmer until the mixture has reduced to a thicker consistency. You should end up with about a cup of sauce, or a bit more. Add the figs to just heat about 1 minute.

Spoon the sauce over the breasts and serve immediately.


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