Sauteed Chicken With Cream and Grape Sauce

"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."
 
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Ready In:
1hr 10mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • 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.

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