Vineyard Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon sea salt
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Sherry, Dry
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  2 Shallot(60g)
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  2 Garlic(6g)
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  2 tsp Honey
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  2 Thyme, Fresh(2g)
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  0.8 lbs Grapes, Red
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  4 tbsp Butter
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  2 tbsp Parsley, Fresh
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  Bread, Crusty, White
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  1 cup Cheese, Ricotta, Whole Milk

Instructions

1. 1Pat the 4 chicken breasts dry with a paper towel and season all over with 1 teaspoon sea salt and ¼ teaspoon freshly cracked black pepper.
2. 2Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 4–5 minutes until deep golden brown on the first side. Flip and cook 4–5 minutes more until golden on the second side and the internal temperature reaches 165°F. Transfer to a plate and rest.
3. 3Reduce heat to medium. Add the thinly sliced shallots and sliced garlic to the same skillet and cook for 1–2 minutes, stirring, until softened and fragrant.
4. 4Pour in ¼ cup cooking sherry vinegar and stir in 2 teaspoons honey. Add the 2 fresh thyme sprigs and the red grapes (on the vine). Stir gently and simmer for 3–4 minutes until the grapes begin to soften and blister and the sauce slightly reduces.
5. 5Remove the skillet from heat. Add 4 tablespoons cold salted butter and stir until fully melted and the sauce is glossy. Return the rested chicken to the skillet and baste with the sauce.
6. 6Sprinkle 2 tablespoons minced fresh parsley over the chicken and sauce.
7. 7Divide the chicken breasts and grapes with sauce evenly into 4 meal-prep containers. If using the optional ricotta cheese and crusty bread, store the ricotta in a separate sealed container and the bread separately — add at serving time. Refrigerate for up to 4 days.