This is a very simple and classic recipe that produces a delicious result. However, the various stages of the recipe need to be carefully followed to give a result that is fresh tasting and not too rich. I find that if I am using 2 large chicken breasts as here, it is enough meat for 4 people, particularly when serving vegetables alongside.The addition of the grapes and herbs at the latest possible moment is a crucial part of preserving the delicate flavour of the dish.
Heat a low sided sauté pan that the chicken will fit into snugly. Dab the chicken breasts dry with a little kitchen paper. Discard the paper. Spread the skin side of the chicken breast with a little butter and place the chicken buttered side down in the hot pan. The chicken should sizzle on contact. Continue to cook the chicken until golden brown. Turn and repeat on the other side. Season with salt and pepper. Cover the pan with a disc of greaseproof paper and a tight fitting saucepan lid. Continue to cook over a low heat for 10 minutes or until the chicken is cooked through and feeling firm to the touch.
By now there should be delicious cooking juices surrounding the cooked chicken. Remove the chicken from the pan and keep warm. Add the cream to the pan and return to a simmer. Cook like this until the cream thickens slightly to a light sauce consistency. Add in the grapes and chervil and bring back to a simmer. Add back in the chicken and turn in the sauce. Taste and correct seasoning. I sometimes add a few drops of lemon juice at this point if I feel the sauce needs enlivening.
Carve the chicken in neat slices and arrange on a hot serving dish. Nap with the hot sauce and grapes and garnish with chervil sprigs.
Serve immediately.
