Chicken steaks with grapes

Chicken steaks with grapes

Total: 1 hr | Active: 30 min.
Nutritional value / person: 640 kcal
, Fat: 28 g
, Carbohydrate: 55 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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6 Skinless chicken steaks
2 tbsp oil
1 ¼ tsp ground cardamom
1 tsp salt
1 tsp pink peppercorn, crushed
500 g blue grapes


6 shallots, cut in half
2 garlic cloves, sliced
1 dl white balsamic vinegar
½ tbsp Maizena cornflour
1 dl chicken bouillon


150 g fregola sarda (e.g. Fine Food)
salted water, boiling
100 g mascarpone
salt and pepper to taste
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One ovenproof dish (holding approx. 2 ½ l)

How it's done

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Place the chicken in a bowl, add 1 tbsp of oil, ground cardamom, salt and pepper, mix. Heat the remainder of the oil in a non-stick frying pan. Brown the chicken for approx. 3 mins. all over, transfer to the roasting tin, add the grapes.


Stir fry the shallots and garlic in the same frying pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil. Pour the sauce into the roasting tin.


Approx. 30 mins. in the centre of an oven preheated to 180 °C.


Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of the cooking water, drain the pasta, then return it to the pan. Add the mascarpone and the reserved cooking water, mix, season. Serve the pasta with the chicken and grapes.

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