Total cooking and preparation time approximately 25 minutes

Serves 4

Ingredients

4 skinless chicken breast fillets
½ tsp salt
½ tsp coarse ground black pepper
2 tbsp butter
1 tbsp olive oil
2 small shallots, finely chopped
3 tbsp dry white wine
¼ pint chicken stock
1 tbsp cornflour
¼ pint double cream
1 cup seedless green grapes, halved

Method

1. Press down firmly on the chicken breasts with the palm of your hand until they are about half the original thickness.
2. Season on both sides with salt and pepper.
3. Heat the butter and oil in a large frying pan on medium heat until it melts.
4. Cook the chicken for about 7 minutes on each side until it begins to brown and no pink remains. Set aside.
5. Lower the temperature slightly, add the shallots and cook for about 5 minutes until softened and starting to brown.
6. Mix the wine, stock and cornflour together in a jug, then pour into the pan and stir.
7. Stir in the cream and bring to the boil.
8. Add the grapes and cook gently for about 3 minutes.
9. Return the chicken to the pan and cook for a further 2 minutes until heated through.
10. Serve the chicken with the sauce poured over the top, with julienne carrots and baby new potatoes.