Sauteed Chicken With Cream And Grape Sauce

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1 -2 cup grapes, sliced in half (i prefer red but any color will do)
• 1 1/2 cups whipping cream
• 2 ounces red port wine (vintage character or lbv, not tawny unless you like it sweeter)
• 1/4 cup cooking oil

Recipe

• 1 cut chicken breasts into bite sized chunks.
• 2 cut grapes into halves.
• 3 whip cream lightly, until fluffy but still liquid (well aerated i call it).
• 4 place a large, deep skillet over high heat (i use a 5.5l (1.5 gal) skillet).
• 5 add cooking oil to skillet.
• 6 pour flour into a mixing bowl.
• 7 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 :).
• 8 pour the chicken into a strainer and toss to get rid of excess flour.
• 9 brown chicken in skillet on high heat until golden on all sides (10 min) stirring continuously.
• 10 add boiling chicken broth to skillet, leaving the heat on high for rapid boiling.
• 11 reduce broth until there's no more than a covering on the chicken (5 min).
• 12 reduce heat to medium.
• 13 add whipped cream and port wine, stir until well mixed.
• 14 bring to a boil and let simmer for 5-10 min, stirring occasionally.
• 15 add the grapes for the last 2 minutes.
• 16 serve over rice.