Sautéed chicken with red grapes

Sautéed chicken with red grapes

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Pretty as a picture, this sophisticated dish features brandy-sautéed chicken breasts and lightly cooked grapes in a glossy herbed fruit sauce.

Elaine Russell

Serves: 4 

  • 4 small skinless chicken breast fillets (about 150 g each)
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • ¼ tsp chilli flakes, or to taste
  • 2 tbsp brandy
  • ⅔ cup (170 ml) red grape juice
  • ¼ tsp salt
  • ½ tsp finely chopped rosemary
  • ¼ tsp pepper
  • 1¼ cups (225 g) seedless red grapes, halved
  • 1 ½ tsp cornflour
  • 1 tbsp water

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Lightly coat the chicken in flour, shaking off the excess. Heat the oil in a large non-stick frying pan over a medium heat. Add the garlic and chilli flakes and cook, stirring, for about 1 minute or until the garlic is tender.
  2. Add the chicken to the pan and cook until golden brown, about 4 minutes on each side. Remove the pan from the heat, pour in the brandy, return the pan to the heat, then cook for about 1 minute or until the brandy has evaporated.
  3. Add the grape juice, salt, rosemary and pepper. Bring to a simmer, cover with a lid and cook until the chicken is just done, about 3 minutes.
  4. Add the grapes to the pan and bring to the boil. Push the chicken to one side of the frying pan. Mix together the cornflour and water until you have a paste. Add the mixture to the pan and cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Serve the chicken with the grape sauce drizzled over the top.

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