Categories: Chicken, French, Main Dish
Ingredients
- 1 tablespoon olive oil or 2 tablespoons olive oil , if the pan is not non-stick
- 4 boneless chicken breasts , halved
- 2 garlic cloves , finely chopped
- 150 g mushrooms , chopped
- 2 tablespoons sugar
- 1 cup white wine
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 1/2 cups seedless grapes
Directions
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Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
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Add the chicken breast halves and sauté for about 3 minutes.
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Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
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Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
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Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
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Add the remaining wine and simmer until the wine is reduced by half.
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Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
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Return the chicken to the sauce.
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Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
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Serve over rice or noodles with your favorite side dish.