Chicken with grape sauce

Around middle of November, I started a fan group in Facebook named Cooking Club, with the aim of letting members to help and share their culinary skills and specialties.

For starters, I opened my kitchen for our first session.
For our lesson I shared:
Appetizer: Leafy shrimp salad
Main dish : Chicken with grape sauce
Dessert: Sago with mango puree

I love cooking with tomato sauce, coconut milk and fruits as one of the main ingredients. I got to know this recipe in 2004 from one of the local newspapers here in Singapore. I made some changes and improvements according to our tastes buds.

· 500g chicken breast boneless & skinless

· 250 gram grapes

· 2 tsp herbs (Italian)

· 2 tsp butter

· 1 cup white wine

· 1 cup chicken stock

· 1 cup cream

· olive oil

· salt & pepper to taste

· Additional 1/2 cup of full cream milk or 1/2 evaporated milk

Season chicken breast w/ herbs , salt and pepper for 30 minutes to 2 hours. Set aside.

Heat sauce pan in low heat with butter. Saute onion for two minutes or until soft. Add the white wine and bring to boil. Add the chicken stock and let it boil. Add the grapes and cream while stirring. Add salt and pepper to taste. Add additional butter or evaporated if desired to overpower the wine. Cook for 3 minutes or until grapes are slightly soft. Set aside.

Brush the non-sticky grill pan with olive oil and heat the pan in low heat. Lay the chicken and cook each side for about 5 minutes.

Cut the chicken in 1cm thick slices and pour the sauce with grapes over chicken.

You can serve with rice or pasta.