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