by Renee Chernin, The Kosher Channel website
Olives and grapes are called are the secret fruits of the Torah, They are the sources of olive oil and wine, the products we use to light candles and make Kiddush to sanctify the Sabbath and holidays.
6 boneless chicken breasts, pounded to a uniform thickness
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon herbs deProvence
3 tablespoons olive oil
1 cup red seedless grapes
1/2 cup brine cured olives, pitted
4 cloves of garlic, chopped
1 cup semi dry white wine
2 tablespoons margarine
4 tablespoons pine nuts, toasted
Preheat oven to 350 degrees. Combine flour, salt, pepper and herbs deProvence in a plate. In medium skillet over medium-high heat, pour 2 tablespoons of the oil. Dredge 3 pieces of chicken in flour, immediately place in pan with hot oil. (Dredge and dip immediately prior to browning, otherwise coating will become gummy.) Brown 2-3 minutes on each side until lightly browned. Remove chicken to 9”x13” baking dish. Repeat with remaining chicken.
Wipe pan clean with a paper towel and add remaining tablespoon of the oil. Sauté grapes, olives and garlic until grape skins begin to soften and crack. Pour in wine and cook uncovered for about five minutes until the sauce begins to thicken. Stir in the margarine and return the chicken to the pan. Lower heat and simmer 5 minutes.
Yield: Makes 6 servings
Can make ahead