Sauteed Chicken With Roasted Grapes

• 34 lb seedless black grapes or 14 lb red seedless grapes, stemmed
• 34 lb green seedless grape, stemmed
• 4 tablespoons unsalted butter (cold)
• 4 -6 boneless skinless chicken breast halves
• kosher salt & freshly ground black pepper
• 14 cup fresh chives, minced for garnish

1. Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
2. Put half the grapes on the prepared pan and roast for an hour, turning halfway through (they will become wrinkled and golden).
3. Meanwhile, puree remaining grapes in a blender until smooth; strain out the liquid and discard skins.
4. In a large skillet, melt half the butter over medium high heat.
5. Season chicken with salt and pepper, then brown on both sides, reducing the heat, if necessary, to prevent burning, about 4 minutes per side.
6. Add grape puree and simmer until chicken is cooked through and the liquid is syrupy, about 5 minutes.
7. Remove chicken to a serving platter and keep warm.
8. Whisk remaining butter into liquid in skillet and cook about a minute; add roasted grapes and heat through.
9. Pour sauce over chicken; garnish with chives.

black grapes, grape, unsalted butter, chicken, kosher salt, fresh chives

Taken from www.food.com/recipe/sauteed-chicken-with-roasted-grapes-444011 (may not work)