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    Seared Chicken Breasts with Celery and Grapes

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    Seared Chicken Breasts with Celery and Grapes

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 250g flavoursome grapes
    • 600ml chicken stock
    • 7 tbsp olive oil
    • 6 boneless chicken breasts
    • Salt and freshly ground pepper
    • 4 shallots, finely sliced
    • 3 sticks celery, finely sliced
    • 200ml dessert wine
    • 284ml carton double cream
    • Juice of 1/2 lemon
    • 3 tbsp finely chopped chives


    1. Cover the grapes with boiling water for 3 minutes, drain and peel. Halve the grapes and, if necessary, remove their seeds. Set aside.
    2. Preheat the oven to 100°C, gas mark ¼. Put the stock in a wide pan, bring to the boil and leave it to boil until reduced by 3/4 (about 15 minutes).
    3. Meanwhile, divide 6 tbsp of the oil between 2 non-stick frying pans over medium-high heat. Season the chicken and put, skin-side down, in the pans. Fry for 5 minutes, then turn over and fry for 10 minutes or until cooked.
    4. Transfer to a plate, cover loosely with foil and keep warm in the oven.
    5. Leave one pan on a low heat, add 1 tbsp olive oil and stir in the shallots and celery. Fry for 4 minutes or until soft. Add the dessert wine and boil until it has reduced to a glaze at the bottom of the pan.
    6. Add the shallot and wine mixture to the reduced stock. Add the cream. Simmer for 15 minutes or until reduced to a rich sauce. Add the grapes, lemon juice and chives. Serve with the chicken, with mashed potatoes and grilled chicory.

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