Chicken Veronique

( when grapes are used in any savoury dish, it is often called "veronique" after the wife of the grape grower.

Serves 4

Ingredients

4 boneless chicken breasts, well trimmed.

25g/1oz butter

1 large or 2 small shallots, chopped

120ml/4fl oz dry white wine

250ml/8fl oz  chicken stock

120ml/4 fl oz whipping cream

150g/5oz (about 30)  seedless grapes

salt and freshly ground pepper

fresh parsley, to garnish

Method

Season the chicken breasts. Melt half the butter in a frying pan over  a medium-high heat and cook the chicken breasts for 4-5 minutes on each side, until golden.

Transfer the chicken breasts to a plate and cover to keep warm. Add the remaining butter and sauté the shallots until just softened, stirring frequently.

Add the wine, bring to the boil and boil to reduce by half, then add the stock and continue boiling to reduce by half again.

Add the cream to the sauce, bring back to the boil, add any juices from the chicken. Add the grapes and cook gently for 5 minutes.

Slice the cooked chicken breasts. Pour the sauce over the chicken slices and serve, garnished  with sprigs of fresh parsley.