Chicken and grapes
At first you might think, chicken and grapes? But it’s not only delicious it’s also beautiful. The purple, green and white are a wonderful medley of color.
This is a beautiful dish because of the purple grapes and the green tarragon. Remove the chicken and put it onto a plate next top it with the grapes and tarragon and lastly pour the sauce over everything. Garnish it with fresh tarragon if you have it.
Cream can sometimes curdle if you add it to a hot pan too quickly, so to prevent this from happening you can temper the cream. Tempering means to add a bit of hot liquid to cold liquid at a time, until the cold liquid has risen in temperature.
- 4 chicken breasts boneless and skinless
- ½ yellow onion, minced
- 1 cup purple grapes, halved
- 2 tablespoons of butter
- 1 tablespoons olive oil
- 1 tablespoons fresh tarragon (remove the leaves
- 1 1/2 tablespoons apricot marmalade
- 1 teaspoons chicken base
- 1 cup water
- 1-cup milk
- 3/4-cup cream