< Back to Search

Chicken with Blue Cheese and Grapes

Chicken with Blue Cheese and Grapes

This “fancied” up chicken dish combines the flavors of sweet with salty!

Serves: 4 (Serving = 1 chicken breast with 1/4 of grape mixture)


  • 4- 4 ounce raw boneless, skinless chicken breasts
  • Salt and pepper
  • 1 Tablespoon olive oil
  • ¼ cup diced shallot
  • 1 teaspoon minced garlic
  • 1 Tablespoon flour
  • ½ cup dry white wine
  • ⅓ cup unsalted chicken stock (use gluten free stock or broth for GF version)
  • 4 sprigs of rosemary
  • 2 cups red grapes, halved
  • ¼ cup crumbled blue cheese


  1. Season chicken breasts on both sides with salt and pepper.
  2. In a large non-stick skillet on medium high heat, cook chicken breasts for 4-5 min on each side until browned. Place chicken on a plate and set aside.
  3. Add oil to skillet. Sauté onion and garlic for 2-3 minutes.
  4. Whisk in flour until blended. Let flour mixture brown 1-2 minutes.
  5. Carefully, pour in wine and broth, whisking until smooth.
  6. Place rosemary stems in roux. Return chicken to skillet; bring to a boil and cover. Cook chicken for 5-7 min.
  7. Remove cover, add grapes and cook an additional 3-4 minutes.
  8. Serve topped with blue cheese.