Elizabethan Chicken Recipe #114955
Chicken is surprisingly delicious when combined with fruit! This recipe makes a creamy sauce that is flavored with nutmeg instead of the traditional mace. The recipe calls for fresh ground nutmeg but I suppose you could use nutmeg from your spice shelf….just keep in mind… there is a BIG difference between the two! Once I discovered this I purchased a nutmeg grinder…and will never use nutmeg from a spice rack again….. I found this recipe in Tom Bridge’s “What’s Cooking…. Chicken” cookbook. You can add curry powder to the sauce (in step #5) and/or a little dry white wine or vermouth to the sauce (in step #3) for more flavors.
30 min | 10 min prep
SERVES 4
- 4 boneless skinless chicken breasts
- 4 shallots, Finely Chopped
- 1 tablespoon butter
- 1 tablespoon sunflower oil
- 2/3 cup chicken stock
- 1 tablespoon cider vinegar
- 1 cup seedless grapes, halved
- 1/2 cup heavy cream
- 1 teaspoon nutmeg, freshly grated (if you are not using fresh nutmeg you will have to add more and adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 teaspoon cornstarch, to Thicken (optional)
- Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
- Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned – Once Shallots are browned return chicken to the pan.
- Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
- Transfer the chicken to a serving dish.
- Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
- Pour the sauce over the chicken and serve.
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5 stars