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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pan (preferably non-stick) over a medium-high heat. | 2. Add the chicken breast halves and sauté for about 3 minutes. | 3. Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown. | 4. Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil. | 5. Add the sugar and half of the wine to the pan, stirring to dissolve the sugar. | 6. Add the remaining wine and simmer until the wine is reduced by half. | 7. Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes. | 8. Return the chicken to the sauce. | 9. Add the grapes and simmer for a further 2 minutes, or until the juices run clear. | 10. Serve over rice or noodles with your favourite side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	4	halved	boneless	-	-	-	-
garlic clove	2		chopped	-	-	-	-
mushroom	150		chopped	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
white wine	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
grape	1 1/2	cups	seedless	-	-	-	-

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