If you are after an elegant creamy chicken dish, this is it! A version of French Supremes de Volaille Veronique, our Chicken with Grapes in a Cream & White Wine Sauce is as delicious as it is easy to make! The success of this dish depends on using your sweet grapes with skin that’s not too tough and good quality chicken stock!
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If you enjoy a quick and easy chicken dinner, why not make our Cream of Mushroom Chicken, Diet Cola Chicken or Italian Lemon Chicken Recipes next?
How to Make Chicken with Grapes in Cream & White Wine Sauce?
Cut the chicken breasts into bite-size pieces. Season with salt and pepper and mix with a tablespoon of plain white flour (this will help thicken the sauce later). Finely chop the onion. Halve the grapes.
Melt half of the butter in a large non-stick frying pan. Fry the chicken for about 8-10 minutes until just cooked. Then remove them from the pan and keep warm.
Once your chicken is cooked, start cooking your rice following instructions on a packet.
Add the remaining butter to the same frying pan that the chicken was cooking in. On low heat, fry the chopped onions until they are just soft, about 5 minutes.
Increase the heat to medium. Pour in the white wine and bring to a boil. Add the chicken stock and carry on cooking until the liquid reduces by half.
Add the cream to the sauce, and bring the mixture to a boil. Finally, add the chicken and grapes to the sauce and cook for further 3-4 minutes.
Divide the rice between plates, spoon the chicken with the creamy sauce on top and garnish with some fresh parsley.
Not quite what you were looking for? For other delicious chicken recipes, have a look at some of our favourite recipes below:
- Senegalese Chicken Yassa
- Easy Diet Coke Chicken
- Japanese Chicken Katsu Curry
- Tahini Chicken on a Bed of Couscous
- Poutine with Chicken and Garlicky Greens
Chicken with Grapes in Cream & White Wine Sauce
Ingredients
- 500 g chicken breast (about 2 larger ones) cut into bite size pieces
- 1 tablespoon flour
- 210 g rice
- 1 brown onion finely chopped
- 30 g butter
- 90 ml dry white wine
- 130 ml chicken stock
- 90 ml double cream
- 24 seedless green grapes halved
- 5 g parsley roughly chopped
Instructions
- Cut the chicken breasts into bite-size pieces. Season with salt and pepper and mix with a tablespoon of plain white flour.
- Melt half the butter in a large non-stick frying pan. Fry the chicken for about 8-10 minutes until just cooked. Then remove them from the pan and keep warm.
- Once your chicken is cooked, start cooking your rice following instructions on a packet.
- Add the remaining butter to the same frying pan that the chicken was cooking in. On low heat, fry the chopped onions until they are just soft, about 5 minutes.
- Increase the heat to medium. Pour in the white wine and bring to the boil. Add the chicken stock and carry on cooking until the liquid reduces by half.
- Add the cream to the sauce, and bring the mixture to a boil. Finally add the chicken and grapes to the sauce and cook for further 3-4 minutes.
- Divide the rice between plates, spoon the chicken with the creamy sauce on top and garnich with some fresh parsley.
Nutrition
Dijana
This is so delicious! I love how the grapes give it a very special kick! It’s like eating in a restaurant!
Ieva
Thanks, Dijana! What an honour for our recipe to be likened to a restaurant-quality dish! 🙂
Natalie
I made this lovely dish yesterday, and I must say I enjoyed it! It would never occur to me to combine grapes with chicken, thanks!
Ieva
Thanks, Natalie! Great to hear you liked it 🙂