Braised Chicken With Dark Grapes And Walnuts
|Whole boneless skinless chicken breasts||2 , cut into halves|
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (use 1 cup if not using wine)|
|Fresh thyme leaves/1/4 teaspoon dried thyme leaves||1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Walnut halves||1⁄2 Cup (8 tbs)|
|Dark sweet grapes||1 Cup (16 tbs), halved and seeded (such as Ribier)|
In a large skillet, brown the chicken on both sides in the oil over medium-high heat.
When the second side is brown, reduce the heat, add the onion to the skillet, and saute until it's translucent.
Add the Marsala, broth, thyme, salt, and pepper.
If you're not using Marsala, increase the broth to 1 cup.
Simmer very slowly, with cover ajar, for 15 to 20 minutes, turning the chicken once, until just cooked through.
Remove the chicken and measure the pan juices; there should be 1/2 cup.
If there's less, add chicken broth to make 1/2 cup and return the juices to the skillet; bring to a boil.
In a cup, mix the water, lemon juice, and cornstarch until there are no lumps.
Pour all at once into the skillet and stir constantly until the sauce is thickened.
Add the walnuts; return the chicken to pan.
Cook 3 minutes longer.
Stir in the grapes.