4 boneless, skinless chicken breasts
2 cups muscadines
1 cup water
1 teaspoon orange zest
3 tablespoons orange juice
2 tablespoons olive oil
Salt and pepper to taste
Wash muscadines. Combine them with water in a small pot and bring to a boil. Cover, then lower to a simmer. Cook muscadines until skins burst and the sauce begins to thicken, about 15 minutes. Strain the seeds and skins out, then return sauce to pot. Add orange zest and bring sauce back to a boil. Lower again to a simmer, then cook until thick enough to coat a spoon, about 10 minutes.
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts on both sides, then cook until chicken reaches an internal temperature of 170 degrees, 10 to 15 minutes depending on the size of the breasts.
Slice cooked chicken and serve with sauce drizzled over the top.
Farmers and Consumers Market Bulletin, Georgia Department of Agriculture