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Ingredients:
4 skinless and boneless chicken breasts
1 cup fresh seedless grapes
4 tablespoons butter
1 teaspoon salt
black pepper, to taste
2 tablespoons chopped onion
1/4 cup dry vermouth
2 tablespoons lemon juice
1/2 cup chicken bouillion
Preparation:
Trim away the fat and membrane from the chicken. Place the pieces on a flat surface, and using a flat meat mallet, pound them lightly. Cut the breasts into 1/2-inch strips.
Remove the grapes from their stems, rinse and dry well.
Melt 2 tablespoons of the butter in a large skillet. When it is very hot, add the chicken. Sprinkle with salt and pepper and cook over high heat. Stir constantly so the pieces cook evenly.
In 3 or 4 minutes, when the chicken is just barely cooked through and the raw look is gone, use a slotted spoon to put the pieces in a different pan.
To the first pan, add the onion and cook briefly, stirring. Pour in the vermouth and lemon juice and deglaze the pan by dissolving the solids over high heat, stirring and scraping with a wooden spatula.
Meanwhile, notice if liquid has accumulated around the chicken breasts in the other pan and add that liquid to the vermouth sauce.
When the sauce is reduced by half, add the chicken stock and grapes. Cook and reduce for another 3 to 4 minutes.
Transfer the chicken into the sauce and heat through, but be careful not to overcook. The grapes should retain their shape. Swirl in the remaining butter.
Serves six.
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