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This Chicken Breasts With Grape Sauce Recipe is an elegant presentation of an old classic. The chicken breasts are browned in butter, then the simple sauce is made in the pan drippings. The mixture of chicken broth and cream gives the sauce a rich flavor. Be sure not to boil the sauce after adding the cream or the sauce will curdle.
This easy chicken recipe can be on the table in under 30 minutes. Serve with a salad of spring greens with a light dressing and a dinner roll for a quick, easy and elegant meal.
Chicken Breasts with Grape Sauce
3 whole chicken breasts, boned and split
2 ½ tablespoons flour
½ teaspoons salt
¼ teaspoon white pepper
1 teaspoon paprika
¼ cup butter
½ teaspoon curry powder
1/3 cup flour
1 cup chicken broth
1 cup half and half cream
1 ½ cup seedless grapes
Rub chicken with a mixture of 2 ½ teaspoons flour, salt, white pepper, and paprika.
In a large skill, heat butter. Brown the chicken breasts in the butter, turn down the heat and cook until tender and done (about 20 minutes). Move to a serving dish and keep warm.
To the drippings in the skillet, add the curry powder and 1/3 cup flour. Stir for a few minutes to lightly cook the flour, but do not allow to brown.
Slowly stir in the chicken broth and cream. Stir until thick and smooth. Add the grapes and spoon over the chicken. Serves 6.
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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family at http://easysoutherncooking.com
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