WHB #95: Chicken strips à la Vigneronne

Since a week we compete against birds, they love our grapes too. Anyway there are enough grapes, so I prepared the following dish. As it is my contribution to Weekend Herb Blogging – this week hosted by Melissa from Cooking Diva – I added some fresh thyme, an important spice of South European cuisines. The cinnamon gives the dish an oriental touch. The whole ensemble a delicious combination.

Chicken strips à la Vigneronne

250 g chicken breast strips
1/4 ts cinnamon
salt & pepper
1,5 tb flour
oil & ghee

1 small onion, finely chopped
1 dl Marsala or white wine
0,5 dl meat broth
1 ts sugar
1 sprig of thyme
pinch of cinnamon
pepper
1/4 ts Maizena
1,5 dl cream

150 g fresh grapes, seeded

Mix flour cinnamon, salt and pepper, dredge chicken strips in flour-mixture. Blanch on all sides in a bland oil until golden brown on each side. When golden brown remove all oil and add ghee, chopped onion and thyme. Allow butter and onion to cook together until onion becomes somewhat transparent, add Marsala than broth and allow to simmer about 10 minutes. Dissolve Maizena in cream, add mixture and let simmer 2-3 minutes. Add chicken strips and grapes heat up and serve with rice.

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p.s. Next week I have the honor to be the host of WHB! More information about how to participate you find here.