Elizabethan Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 4 shallots, finely chopped
• 1 tablespoon butter
• 1 tablespoon sunflower oil
• 2/3 cup chicken stock
• 1 tablespoon cider vinegar
• 1 cup seedless grapes, halved
• 1/2 cup heavy cream
• 1 teaspoon nutmeg, freshly grated (if you are not using fresh nutmeg you will have to add more and adjust to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 -2 teaspoon cornstarch, to thicken (optional)

Recipe

• 1 heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
• 2 remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned – once shallots are browned return chicken to the pan.
• 3 add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
• 4 transfer the chicken to a serving dish.
• 5 add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
• 6 pour the sauce over the chicken and serve.