Chicken and grapes
Servings: 4
At first you might think, chicken and grapes? But it’s not only delicious it’s also beautiful. The purple, green and white are a wonderful medley of color.
Chicken and grapes“How to” make a beautiful presentation:
This is a beautiful dish because of the purple grapes and the green tarragon. Remove the chicken and put it onto a plate next top it with the grapes and tarragon and lastly pour the sauce over everything. Garnish it with fresh tarragon if you have it.
Tip:
Cream can sometimes curdle if you add it to a hot pan too quickly, so to prevent this from happening you can temper the cream. Tempering means to add a bit of hot liquid to cold liquid at a time, until the cold liquid has risen in temperature.
Yields 4
Directions
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Directions: In a large sauté pan heat ½ the butter and ½ the oil in a sauté pan.
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Place the chicken presentation side down in the sauté pan. Cook the chicken until it’s lightly brown and then flip it (while it is cooking clean the plate). Lightly cook the other side.
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Remove the chicken and set it aside on the clean plate.
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Add the rest of the butter and olive oil to the pan.
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Add the onions and sauté them until they’re glossy and aromatic, next add the water and then chicken base and bring to a boil.
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Add the chicken into the pan and temper the milk and cream.
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Slowly incorporate the milk and cream into the pan with the chicken and simmer it for 10 minutes.
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Whisk in the apricot marmalade, then the tarragon and lastly the grapes.
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Cover and cook for 10 more minutes. Remove the chicken and continue to reduce the sauce for 2-3 more minutes until it’s slightly thick.
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Salt to taste, and serve over white rice. Enjoy.
Ingredients
- 4 chicken breasts boneless and skinless
- ½ yellow onion, minced
- 1 cup purple grapes, halved
- 2 tablespoons of butter
- 1 tablespoons olive oil
- 1 tablespoons fresh tarragon (remove the leaves
- 1 1/2 tablespoons apricot marmalade
- 1 teaspoons chicken base
- 1 cup water
- 1-cup milk
- 3/4-cup cream
