Chicken with oven-roasted grapes

From Healthy 1-2-3...

Chicken with Oven-roasted Grapes

1.5 pounds seedless grapes, a mixture of red and green
3.5 Tbsp unsalted butter, divided
4 6-ounce skinless, boneless chicken breasts

Preheat oven to 275 degrees.

Wash grapes and remove from stems. Set aside half of the red and green grapes. Place remaining grapes on a baking sheet and bake for 1.5 hours, shaking pan frequently. Remove from oven and set aside.

Place uncooked grapes in a blender and puree until very smooth.  Strain through a coarse-mesh sieve, pressing down hard on the skins. You will have about 3/4 cup juice.

In a large nonstick skillet, melt 2 Tbsp butter. Season chicken with kosher salt and ground black pepper.  Add to pan and cook over medium-high heat for 5 minutes on each side, until golden.

Add grape juice and cook for 5 minutes longer, or until chicken is done, and is just firm to the touch. Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce. Transfer breasts to a platter.

Add remaining 1.5 Tbsp butter to pan and cook over high heat for 1 minute.  Add oven-dried grapes and cook for 1 minute longer.  Add salt and pepper to taste and pour sauce over chicken. Serve immediately.