Chicken Veronique

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil or 2 tablespoons olive oil, if the pan is not non-stick
• 4 boneless chicken breasts, halved
• 2 garlic cloves, finely chopped
• 150 g mushrooms, chopped
• 2 tablespoons sugar
• 1 cup wine
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 1/2 cups seedless grapes

Recipe

• 1 heat the oil in a large pan (preferably non-stick) over a medium-high heat.
• 2 add the chicken breast halves and sauté for about 3 minutes.
• 3 turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
• 4 remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
• 5 add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
• 6 add the remaining wine and simmer until the wine is reduced by half.
• 7 mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
• 8 return the chicken to the sauce.
• 9 add the grapes and simmer for a further 2 minutes, or until the juices run clear.
• 10 serve over rice or noodles with your favourite side dish.