Pan Grilled Chicken With Grapes And Thyme
|Boneless skinless chicken breast halves||4|
|Chopped fresh thyme||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1 1⁄2 Teaspoon|
|Halved seedless grapes||1 1⁄2 Cup (24 tbs) (Red / And Or Green)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||2 Teaspoon|
Sprinkle the chicken with 1 1/4 teaspoons of the thyme and the salt and pepper.
Coat a stove-top grill pan or skillet with olive-oil cooking spray and heat over medium heat for 2 minutes.
Place the chicken in the pan.
Grill for 4 minutes per side, turning once, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
Place the chicken on a platter and cover loosely with foil to keep warm.
Heat the oil in the same pan or skillet over medium heat.
Add the grapes and cook, shaking the pan often, for 3 minutes, or until the grapes are hot and begin to give up some juices.
Place the grapes in a bowl.
Pour the broth and wine into the skillet and stir well.
Increase the heat to medium-high and bring to a boil.
Boil for 4 minutes, or until reduced to about 1/3 cup.
In a cup, combine the cornstarch and water and stir until dissolved.
Add to the sauce in the skillet.
Cook, stirring, until the sauce thickens and boils.
Stir in the grapes, any chicken juices from the platter, and the remaining 1/2 teaspoon thyme.
Cook for 30 seconds; remove from the heat.
On a cutting board, cut the chicken diagonally into 1" pieces and arrange on the platter.
Top with the sauce.