This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.
Ingredients
- 2 teaspoons olive oil
- 4 chicken breast fillets
- 1 garlic clove, thinly sliced
- 60ml (1/4 cup) dry white wine
- 500g crimson seedless grapes, cut into small bunches
- 125ml (1/2 cup) Massel chicken style liquid stock
- 8 sprigs fresh thyme
- 60ml (1/4 cup) thickened cream
- Crusty bread, to serve
- Crimson seedless grapes
Method
- Step 1Heat oil in a frying pan over medium heat. Cook the chicken for 2-3 minutes each side or until just golden. Transfer to a plate. Cook garlic in pan for 30 seconds or until aromatic.
- Step 2Add chicken and wine to the pan. Cook for 1 minute or until slightly reduced. Add the grapes, stock and thyme. Simmer for 10 minutes or until chicken is cooked through.
- Step 3Transfer the chicken and grapes to a plate. Stir the cream into the wine mixture. Reduce heat to low and simmer for 2 minutes or until the mixture thickens slightly. Divide the chicken among serving plates. Top with sauce and grapes and serve with bread.
- High protein
- Low carb
- Low kilojoule
Nutrition
1385 kj
Energy
12g
Fat Total
5g
Saturated Fat
1.5g
Fibre
36g
Protein
18g
Carbs (total)
Notes
Crimson seedless grapes: These ruby beauties are famous for their thick skin, crisp flesh and lovely sweetness. Being seedless means they’re perfect for cooking, too.
More ideas: Combine halved grapes, fresh mint leaves, olive oil and white balsamic vinegar in a bowl. Serve with grilled pork cutlets.
For a tasty canape, combine grapes, balsamic vinegar and fresh rosemary leaves. Bake until soft. Set aside to cool and divide among bought pastry cases. Top with goat’s cheese.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste