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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups. | 2. Remove any stems from the grapes, rinse and drain well. Set aside. | 3. Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon. | 4. Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream. | 5. Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste. | 6. Return chicken to skillet and heat through. | 7. If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken cutlet	1 3/4	3/4		706.0683	0.0	157.0804	3.9667
grape	1/2	cup		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt black pepper			ground	706.0683	0.0	157.0804	3.9667
shallot	1 1/2	tablespoons	chopped	10.8	2.52	0.375	0.015
white wine	1/2	cup		-	-	-	-
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.