By Stefanie Paganini Category: Main Dish/Poultry Makes 4 servings
4 skin on or skinless chicken breast
½ cup all-purpose flour
¼ cup minced shallots
2 cloves minced garlic
2 teaspoons minced fresh thyme
1 cup seedless green grapes, blanched and peeled
1 cup dry white wine (Pinot Gris, Vouvray)
¾ cup heavy cream
2 cups chicken broth
2 tablespoons unsalted butter
3-4 tablespoons olive oil or vegetable oil
Salt and white pepper to taste
Season chicken with salt and pepper then coat all over with flour, shake off any excess flour.
Heat sauté pan or frying pan (big enough to accommodate 4 chicken breasts) add oil. When hot, place the chicken skin side down and sear until golden brown. Turn chicken over and brown other side, make sure the heat is not too high or flour will burn.
Remove pan from heat then the chicken from the pan and let rest on a plate.
Add shallots and garlic to pan and gently sweat for about 1 minute. Add the wine, reduce by half then add chicken stock reduce by half, then add the cream and fresh thyme. Add a pinch of salt and pepper.
Take the chicken from the plate and all the juices and place into the pan, turn heat down to low, cover with lid and gently simmer for about 5-8 minutes.
The flavors of the sauce will cook into the chicken and at the same time keep it nice and moist.
When chicken is cooked, remove from pan and set aside, keep warm. Reduce sauce if needed to a consistency that will coat the back of a spoon. Strain sauce through a fine strainer into another pan, add peeled grapes, check seasoning and warm through for about 2 minutes.