Vineyard Chicken

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  Chicken Breast, Boneless Skinless(907g)

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

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  1 teaspoon sea salt
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  Olive oil(60g)

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

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  Sherry, Dry(60g)
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  Shallot
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  Garlic(120g)
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  Honey(10g)
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  Thyme, Fresh
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Grapes, Red(340g)
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  Butter(60g)
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  Parsley, Fresh(30g)
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  Bread, Crusty, White
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  Cheese, Ricotta, Whole Milk(240g)

Instructions

1. 1Pat the chicken breasts dry and season all over with salt and pepper. Mince the shallot and garlic, and halve the red grapes.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 4–5 minutes until golden brown on the first side, then flip and cook 4–5 minutes more until golden on the second side and the internal temperature reaches 165°F.
3. 3While the chicken cooks, whisk together the sherry, honey, minced shallot, minced garlic, fresh thyme, and a pinch of salt and pepper in a small bowl.
4. 4Pour the sherry mixture over the cooked chicken in the skillet, turning to coat. Add the halved grapes and stir gently. Reduce heat to medium and simmer for 3–4 minutes until the grapes begin to soften and the sauce slightly concentrates.
5. 5Remove the skillet from heat and stir in the butter until fully melted and the sauce is glossy. Slice the rested chicken into serving pieces and return to the skillet, basting with the sauce.
6. 6Toast the crusty bread slices in a dry skillet over medium heat for 1–2 minutes per side until lightly golden, or serve untoasted.
7. 7Divide the sliced chicken, grapes, and sauce evenly into 4 airtight containers while hot. Store ricotta separately in a small sealed container, and pack bread in a separate bag or container.
8. 8To serve, warm the chicken in a microwave or stovetop, spread ricotta on the bread, top with grapes, and drizzle with the warm sauce; sprinkle with fresh parsley.