Season the chicken breasts with salt and pepper.

Melt the butter in a heavy-bottomed pan.

Fry the chicken breasts for about 5 minutes on each side until they are a lovely golden brown.

Remove the chicken breasts from the pan and keep them warm.

Lightly fry the shallots in the pan until they are just soft.

Add the wine to the pan and bring to the boil, stirring as you do.

Continue to boil until the liquid is reduced by half.

Add the chicken stock and continue to boil and reduce by half again, happens quickly so keep an eye on it.

Now add the cream to the sauce and boil again, adding any juices that may have been released from the chicken breasts.

Add the grapes, lower the heat and cook for about 5 minutes.

Slice through the chicken breasts and serve with the sauce accompanied with the grapes and a little fresh parsley to garnish.

So, so delicious!