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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once. | 2. 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. | 3. 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. | 4. Transfer the chicken to a serving dish. | 5. 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). | 6. Pour the sauce over the chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
shallot	4		Chopped	460.8	107.52	16.0	0.64
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
grape	1	cup	seedless	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cornstarch	1 -2			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.