Chicken with Grapes in Cream & White Wine Sauce
If you are after an elegant 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!
500 g chicken breast (about 2 larger ones) cut into bite size pieces 1 tbsp 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
Cut the chicken breasts into bite-size pieces. Season with salt and pepper and mix with a tbsp 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.
Calories: 523 kcal Carbohydrates: 72 g Protein: 8 g Fat: 20 g Saturated Fat: 12 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 64 mg Sodium: 153 mg Potassium: 314 mg Fiber: 2 g Sugar: 9 g Vitamin A: 860 IU Vitamin C: 6 mg Calcium: 61 mg Iron: 1 mg