|125 ml||white wine|
|350 ml||chicken stock|
|45 ml||heavy cream|
Peel and finely dice onion and garlic. Finely chop parsley leaves. Set aside.
Add flour, salt, and pepper to a plate, and stir to combine. Dredge chicken breasts in flour until they are covered all over—shaking off excess.
Heat butter in a frying pan set over medium-high heat. Fry chicken breasts for approx. 5 min., then flip and fry for another approx. 2 min. Remove chicken breasts from the frying pan. Add onion and garlic and fry until translucent.
Deglaze with white wine. Add chicken stock, mustard, and grapes. Stir to combine. Transfer chicken breasts back to the frying pan, cover with a lid, and let simmer for approx. 25 min. Remove the lid and let simmer for approx. 15 min. or until chicken is fully cooked. Stir in heavy cream and chopped parsley and remove frying pan from the heat. Serve with rice, pasta, or fresh bread and enjoy!