Prep 45 mins
Cook 25 mins
One of my all-time favourites from my mom's cookbook. Easy to prepare and great to freeze. Not an award-winning health recipe but sometimes you need something that's not P.C. Best served with rice.
- 2 lbs boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1 cup chicken broth
- 1 -2 cup grapes, sliced in half (I prefer red but any color will do)
- 1 1⁄2 cups whipping cream
- 2 ounces red port wine (vintage character or LBV, not tawny unless you like it sweeter)
- 1⁄4 cup cooking oil
- Cut chicken breasts into bite sized chunks.
- Cut grapes into halves.
- Whip cream lightly, until fluffy but still liquid (well aerated I call it).
- Place a large, deep skillet over high heat (I use a 5.5L (1.5 gal) skillet).
- Add cooking oil to skillet.
- Pour flour into a mixing bowl.
- Add chicken pieces to mixing bowl and hand toss until well covered in flour - make sure you do this just before cooking, otherwise the flower makes a great glue :).
- Pour the chicken into a strainer and toss to get rid of excess flour.
- Brown chicken in skillet on high heat until golden on all sides (10 min) stirring continuously.
- Add boiling chicken broth to skillet, leaving the heat on high for rapid boiling.
- Reduce broth until there's no more than a covering on the chicken (5 min).
- Reduce heat to medium.
- Add whipped cream and port wine, stir until well mixed.
- Bring to a boil and let simmer for 5-10 min, stirring occasionally.
- Add the grapes for the last 2 minutes.
- Serve over rice.