Elizabethan Chicken

wtorek, 28 stycznia 2014

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)

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 \u2013 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.

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