Ingredients:
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)
Directions:
Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
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.
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.
Transfer the chicken to a serving dish.
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).
Pour the sauce over the chicken and serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.