Method

Season the chicken with 1⁄4 teaspoon of the salt and the pepper.

Melt the butter in a large nonstick skillet over medium-low heat. Add the chicken and cook, turning once or twice, until the juices run clear and a meat thermometer registers 170F, 12 to 14 minutes.

Remove to a serving platter and cover with foil to keep warm. Stir the grapes and cucumber into the skillet, and cook for 1 minute.

Add the sherry or broth and cream. Increase the heat to high and cook until thick enough to lightly coat the chicken, 3 to 4 minutes. Add the dill and the remaining 1⁄4 teaspoon salt.

Pour over the chicken.

Serves: 4

Reprinted with permission from the French Women Don’t Get Fat Diet  click for book review

 

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