Elizabethan Chicken

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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