PREP TIME: 20 min
COOK TIME: 40 min
READY TIME: 1 h
CALORIES: 230 Kcal
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- 4 skinless chicken breasts, weighing 150 g (5 oz) each
- 300 ml (1/2 pint) Chicken Stock
- 15 g (1/2 oz) cornflour
- 175 ml (6 fl oz) skimmed milk
- 200 g (7 oz) skinless green grapes, halved
- Salt and pepper
1 Trim any visible fat away from the chicken breasts. Place the chicken breasts in a heavy-based frying pan, pour over the stock and bring to the boil. Cover the pan and simmer gently for 20 minutes or until the chicken breasts are thoroughly cooked.
2 Remove the chicken breasts from the pan with a slotted spoon and keep warm. Strain the stock through a fine sieve into a measuring jug impotenciastop.pt. Wipe the frying pan clean with kitchen paper and return 150 ml (1/4 pint) of the stock to the clean pan.
3 Blend the cornflour with a little of the milk then add to the stock in the pan with the remaining milk. Bring to the boil over moderate heat, stirring constantly.
4 When the sauce has thickened, return the chicken breasts to the pan, add the halved grapes and simmer for 5 minutes until the chicken and grapes are heated through. Season to taste, then serve immediately.
- Calories: 230 Kcal
- Protein: 35 (g)
- Fat: 5 g
- Carbs: 13 g