Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
Remove any stems from the grapes, rinse and drain well. Set aside.
Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
Return chicken to skillet and heat through.
If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.