Elizabethan Chicken in Cream Sauce

Elizabethan Chicken in Cream Sauce

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Elizabethan chicken is a lovely recipe. Teaming chicken, grapes, cream and nutmeg, this is a fragrant, aromatic dish which is lovely served with rice. Another side dish option is mashed potatoes.


  • 2 chicken breasts
  • 1 diced onion
  • Spray oil
  • fl oz (75 ml) chicken stock
  • ½ tablespoon cider vinegar
  • 3½ oz (100g) halved seedless grapes
  • 2 oz (60 ml) reduced fat sour cream or crème fraiche
  • ½ teaspoon nutmeg
  • ½ teaspoon cornstarch
  • Salt and black pepper
  • Green part only of a green onion, for garnish (optional)


  1. Brown the chicken in oil on both sides.
  2. Remove and keep warm.
  3. Heat more oil and fry the onions gently until golden.
  4. Return the chicken to the pan with stock and vinegar.
  5. Bring to boil and simmer 8-10 minutes.
  6. Transfer the chicken to a serving dish.
  7. Add the grapes, sour cream, nutmeg, cornstarch and salt and black pepper to the pan.
  8. Heat through until thickened then pour the sauce over the chicken and serve.
  9. Sprinkle some chopped green onions over the sauce for a garnish if you wish.