2 small boneless, skinless chicken breasts, cut into 8 pieces (500g)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon butter
1/4 cup dry white wine (300ml)
1/4 teaspoon ground nutmeg
1 cup green grapes or Muscatel, halved (160g)
1 teaspoon sweet paprika
2 small boneless, skinless chicken breasts, cut into 8 pieces (500g)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon butter
1/4 cup dry white wine (300ml)
1/4 teaspoon ground nutmeg
1 cup green grapes or Muscatel, halved (160g)
1 teaspoon sweet paprika
Season the chicken with salt and pepper
In a large skillet, over high heat, sauté the chicken in butter until browned on both sides (about 5 minutes per side)
Add the white wine mixed with nutmeg, scraping the pan with a wooden spoon to release any remaining chicken pieces
Reduce heat, cover, and cook until the chicken is tender (about 15 minutes)
Add the grapes and let warm for about 1 minute
Transfer to a serving dish, sprinkle with sweet paprika, and serve immediately
297 calories per serving
