Free Cooking Recipes

Veronique describes the smooth white wine sauce and sweet green grapes that contribute to this classic dish. Chicken, ham and sole can all be prepared this way.

SERVES 5
4 boneless chicken breasts (approx. 175g/6 oz each),
skinned
1 cup/250 ml/8 fl oz chicken stock (broth)
1/4 cup/60 ml/4 tbsp dry white wine
rind and juice 1/2 lemon
10 ml/2 tsp finely chopped onion
1 bayleaf
sprig tarragon (or pinch dried)
3 peppercorns
10 ml/2 tsp cornflour (cornstarch)
1/4 cup/60 ml/4 tbsp fromage frais
salt and white pepper
fresh tarragon, to garnish (optional)

Directions:

1. Place the stock, white wine, lemon rind, onion, tarragon, bayleaf and peppercorns in a saucepan. Bring to the boil then reduce the heat to a simmer. Lightly season the chicken breasts and poach them in the liquid for 20 minutes or until tender. (The pan must be covered tightly with a lid.)
2. Meanwhile, peel and pip (pit) the grapes and toss in the lemon juice. Leave to stand.
3. Transfer the cooked chicken to a serving dish and keep warm. Strain
the stock and return to the saucepan. Boil until reduced by half.
4. Blend the cornflour with a little cold water and stir into the, saucepan; continue to boil, stirring, until smooth and thickened. Season to taste.
5. Remove from the heat and stir in the drained grapes and the fromage frais. Pour the sauce over the chicken and serve immediately, garnished, if you like, with a sprig of fresh tarragon.