4 single, boneless chicken breasts, skin on
1/2 cup well seasoned plain flour
2 tablespoons olive oil
knob of butter
Grape and rosemary sauce
1 clove garlic, crushed
1 cup chicken stock
1 teaspoon finely chopped rosemary
2-3 tablespoons cream
1 cup seedless grapes, halved
sea salt and freshly ground pepper
Chicken: Dust the chicken in seasoned flour and shake off excess.
Heat a non-stick sauté pan with the olive oil, over a medium heat. Add the butter, which should sizzle and melt, but not burn, as soon as it hits the pan. Add the chicken, skin side down, and cook for 4 minutes. Don't continuously move or lift it, as you want a nice golden crust to form. Turn and cook for another 3 - 4 minutes. Cooking time will depend on the thickness of the chicken. To test if the chicken is cooked through, pierce the thickest part with a skewer. The juices should run clear. Remove to a plate and cover loosely to keep warm.
Spoon off any excess clear fat, leaving behind one tablespoon of fat as well as all the rich juices and sticky bits on the base of the pan. Use the same pan to then make the sauce.
Sauce: Add the garlic, chicken stock and rosemary to the sauté pan. Cook over a high heat, scraping the base of the pan to release the sticky bits until reduced by half. Stir in the cream and cook for 2 minutes. Add the grapes and heat through. Season.
Slice the chicken on the diagonal and arrange on a serving platter. Serve with Green Beans with Almonds, Parsley and Lemon and Kumara and Parmesan Gratin. Add a basket of warm crusty bread for mopping up the juices.