Sauteed Chicken With Cream and Grape Sauce

1. 1

   Cut chicken breasts into bite sized chunks.

2. 2

   Cut grapes into halves.

3. 3

   Whip cream lightly, until fluffy but still liquid (well aerated I call it).

4. 4

   Place a large, deep skillet over high heat (I use a 5.5L (1.5 gal) skillet).

5. 5

   Add cooking oil to skillet.

6. 6

   Pour flour into a mixing bowl.

7. 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. 8

   Pour the chicken into a strainer and toss to get rid of excess flour.

9. 9

   Brown chicken in skillet on high heat until golden on all sides (10 min) stirring continuously.

10. 10

    Add boiling chicken broth to skillet, leaving the heat on high for rapid boiling.

11. 11

    Reduce broth until there's no more than a covering on the chicken (5 min).

12. 12

    Reduce heat to medium.

13. 13

    Add whipped cream and port wine, stir until well mixed.

14. 14

    Bring to a boil and let simmer for 5-10 min, stirring occasionally.

15. 15

    Add the grapes for the last 2 minutes.

16. 16

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.