Ingredients:
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 white wine
1 cup chicken stock
1 tablespoon cornstarch
1 1/2 cups seedless grapes
Directions:
Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
Add the chicken breast halves and saute for about 3 minutes.
Turn the chicken breast halves over, add the garlic and mushrooms and saute for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
Add the remaining wine and simmer until the wine is reduced by half.
Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
Return the chicken to the sauce.
Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
Serve over rice or noodles with your favourite side dish.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.