Have you ever noticed how grapes never get used in cooking? Of course, they are best eaten on their own as a snack but they mostly feature in jellies, juice and desserts like fruit salad. This severely underused fruit can also be used to spruce up any salad or sandwich and will make a savoury dish like this one a joy to eat with juicy, sweet and fruity bursts between mouthfuls of meat. Heaven!
- 4 boneless chicken breasts, cut in strips
- 25g (1 oz) unsalted butter
- 45ml (3 tbsp) Madeira
- 120ml (4 fl oz) hot chicken stock
- 55g (2 oz) halved seedless grapes
- 45ml (3 tbsp) crème fraîche
- 60ml (4 tbsp) flaked almonds
- Season the chicken strips lightly.
- Heat the butter until foaming in a large frying pan, then add the chicken and cook on all sides. Remove the chicken from the pan and set aside.
- Add the Madeira to the pan and cook for 30 seconds until reduced. Add chicken stock and grapes to the pan and cook for 30 seconds, then stir in the crème fraîche. Bring to the boil, return chicken to the pan and cook for 1-2 minutes. Sprinkle with almonds and serve immediately.
- Serve with boiled new potatoes or rice and lightly steamed green beans.
- If the grape skins are thick you can peel them first before adding to the sauce.
- Serving Size: 1 serving
- Calories: 509
- Sugar: 3.4 g
- Sodium: 682 mg
- Fat: 36.2 g
- Saturated Fat: 12 g
- Carbohydrates: 15.9 g
- Fiber: 2.2 g
- Protein: 32.4 g
- Cholesterol: 71 mg