Elizabethan Chicken in Cream Sauce
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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: British
Ingredients
Scale
- 2 chicken breasts
- 1 diced onion
- Spray oil
- 2½ 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)
Instructions
- Brown the chicken in oil on both sides.
- Remove and keep warm.
- Heat more oil and fry the onions gently until golden.
- Return the chicken to the pan with stock and vinegar.
- Bring to boil and simmer 8-10 minutes.
- Transfer the chicken to a serving dish.
- Add the grapes, sour cream, nutmeg, cornstarch and salt and black pepper to the pan.
- Heat through until thickened then pour the sauce over the chicken and serve.
- Sprinkle some chopped green onions over the sauce for a garnish if you wish.
Find it online: https://victoriahaneveer.com/elizabethan-chicken-in-cream-sauce/