Ingredients for 4 persons:
4 chicken breasts á 150 g
Pepper from the mill
2 tablespoons sunflower oil
50 g chopped onions
1 finely chopped clove of garlic
2 stalks thyme
1 bay leaf
400 ml poultry broth (instant)
100 ml sweet white wine (replace with poultry stock if necessary)
50 g walnut kernels
400 g rosé and light grapes (seedless)
salt
2 tablespoons heavy cream
Preparation:
1. Wash chicken breast and carefully pat dry. Season with pepper. Heat oil in a roaster (or pan with heat-resistant handles). Brown chicken breasts in it, add onion and garlic. Add thyme, bay broth and wine. Cook in preheated oven at 200°C for about 20 minutes.
2. Coarsely chop the walnuts. Wash and drain the grapes, cut them in half and remove seeds if necessary.
3. Remove meat from roasting pan, season with salt and keep warm. Stir heavy cream into sauce, simmer on stove for about 2 minutes. Add nuts and grapes and season with pepper and salt.
4. Cut the chicken breast and serve with the sauce. Serve with ribbon noodles, rice or fresh baguette.
Preparation time approx.: 40 minutes
Nutritional values per serving approx:
joules: 1790
Protein: 31,7 g
Fat: 20,3 g
Carbohydrates: 24.4 g
(FoodCentrale by ddp images)
