Seared Chicken Breasts with Grapes and Artichokes

By: Patricia Bannan

Seared Chicken Breasts with Grapes and Artichokes
CutleryServes: 4


  • 2 (8 ounce) boneless, skinless, chicken breasts, butterflied lengthwise into 4 cutlets
  • 2 tablespoons olive oil (divided)
  • 2 cloves of garlic, minced
  • 1 leek, white part only, halved and thinly sliced
  • 2 tablespoons fresh oregano, chopped
  • 1 1/2 cups quartered artichoke hearts, frozen or canned/jarred
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon lemon zest
  • 2 teaspoons butter
  • 3/4 cup green California grapes
  • 3/4 cup red California grapes
  • 2 tablespoons flat leaf parsley, chopped
  • Salt and pepper to taste


Season chicken breasts with salt and pepper. Heat one tablespoon olive oil in a sauté pan over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side. Remove the chicken and set aside.

Add remaining tablespoon of olive oil to the pan along with the garlic, leek and a pinch of salt; cook on medium heat 2-3 minutes to soften the leeks. Stir in the oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer for 2-3 minutes, then add the chicken back to the pan, basting each breast with the sauce. Add the grapes and simmer for 3-5 minutes or until the grapes are just soft and the chicken is cooked through. Stir in fresh parsley and serve.

Image and recipe adapted from Grapes from California.

Nutritional Information

Serves: 4

Per Serving: Calories 320; Total Fat 12 g; Sat Fat 3 g; Protein 26 g; Carb 23 g; Fiber 5 g; Cholesterol 70 mg; Sodium 390 mg