Citrus-Tahini Chicken with Charred Grape Pan Sauce

Ingredients

• boneless chicken cutlets1 1/4 lb
• salt1 tsp
• black pepper1/2 tsp
• olive oil2 tbsp
• seedless grapes2 cups
• garlic3 cloves, minced
• orange juice1/3 cup
• tahini3 tbsp
• honey1 tbsp
• lemon zest1 tsp
• baby arugula3 cups
• toasted pumpkin seeds1/4 cup

Method

1. 1Pat the chicken dry and season both sides with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat and sear the chicken until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate.
3. 3Add the grapes to the skillet and cook until blistered and beginning to burst, about 2 minutes.
4. 4Stir in garlic for 20 seconds, then add orange juice, tahini, honey, and lemon zest, whisking until smooth and glossy.
5. 5Return the chicken to the skillet and spoon the sauce over it for 1 minute.
6. 6Serve over arugula and scatter pumpkin seeds on top.

Tips

• If the sauce thickens too much, loosen it with a tablespoon of water.
• Use firm grapes so they hold shape while still caramelizing.
• A quick rest after cooking keeps the chicken juicy.

Nutrition