Chicken With Grapes, Lemon And Cream
Everyday chicken takes on a note of luxury, in this pretty dish with its garnish of seedless green grapes. The creamy sauce is well flavoured with lemon and herbs, and the recipe is ready in little more than 30 minutes from start to finish.
SERVES 4
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
4 chicken breast fillets, skinned, each weighing about 100 g (4 oz)
150 ml (1/4 pint) chicken stock
finely grated rind and juice of 1 lemon
5 ml (1 tsp) fresh chopped rosemary or 2.5 ml (1/2 level tsp) dried
salt and pepper
150 ml (5 fl oz) fresh single cream
225 g (8 oz) seedless green grapes, halved
1. Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
2. Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
3. Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
4. Serve with noodles or boiled rice.
