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Tuesday, 13 March 2012

Chicken with Grapes, Lemon and Cream

Everyday chicken takes on a note of luxury, in this pretty dish with its garnish of seedless green grapes. The creamy sauce is well flavored with lemon and herbs, and the recipe is ready in little more than 30 minutes from start to finish.
Preparation Time:
15 minutes
Cooking Time:
15 minutes
  1. 15 g (1/2 oz) butter
  2. 15 ml (1 tbsp) vegetable oil
  3. 4 chicken breast fillets, skinned, each weighing about 100 g (4 oz)
  4. 150 ml (1/4 pint) chicken stock
  5. finely grated rind and juice of 1 lemon
  6. 5 ml (1 tsp) fresh chopped rosemary or 2.5 ml {1/2 level tsp) dried
  7. salt and pepper
  8. 150 ml (5 fl oz) fresh single cream
  9. 225 g (8 oz) seedless green grapes, halved
Cooking Directions:
  1. Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
  2. Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
  3. Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning. Serve with noodles or boiled rice.

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