Chicken and Grapes in a Creamy Chardonnay Sauce with Curried Rice
For the rice:
  • 3 tablespoons butter
  • 1 cup onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 cups Fuji apple, cored & diced into small (1/8 in) cubes
  • 1 bay leaf
  • 2 cups rice
  • 2 tablespoons curry powder
  • 3 cups chicken broth
For the chicken:
  • 2 lbs chicken breast
  • 1 cup small red grapes
  • 3 tablespoons butter
  • salt and pepper
  • 1 shallot, finely chopped
  • ¾ cup chardonnay
  • 2 cups half and half or heavy cream
  • 2 tablespoons dried parsley
For the rice:
  1. Over medium heat, melt the butter in a large pan.
  2. When the butter is hot, add the onions and garlic and cook until the onions are soft, about 5 minutes.
  3. Add the diced apples, bay leaf, and rice, then stir in the curry powder.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce the heat to medium-low, cover, and cook for 20 minutes.
  6. Fluff with a fork, then set aside.
For the chicken:
  1. Slice the chicken into thin square pieces (1/2 inch thick), then set aside.
  2. In a large saute pan, melt the butter over medium heat.
  3. When the butter is melted, turn the heat up to high and add the chicken. Season with salt and pepper.
  4. Stirring constantly, cook until the chicken is no longer pink and just barely cooked through, about 4 minutes. Plate the chicken and leave the juices in the pan.
  5. Add the shallots to the pan and cook for 2 minutes.
  6. Pour in the chardonnay and cook until half the liquid has evaporated.
  7. Pour in the juices that have gathered on the plate from the chicken, then stir in the half and half. Add the grapes, then season with salt and pepper.
  8. Cook for 4-5 minutes, then return the chicken to the pan. Cook for another 2-3 minutes, then remove it from the heat.
  9. Sprinkle with dried parsley and serve with curry rice.
Recipe by Sprig and Flours at