Chicken With Grapes, Lemon And Cream - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
1 lb chicken breast (boneless, skinned)
1/2 cup chicken stock
1 lemon (lemon zest and juice of 1 lemon)
1 teaspoon fresh rosemary (or fresh herb of choice)
salt and pepper
5 fluid ounces half-and-half cream
8 ounces green grapes, halved and seedless

Preparation

Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
Serve with noodles or boiled rice.