Recipe: Chicken in a creamy mustard sauce

I sort of made this up the other night. I loosely based the sauce on an old recipe I had cut out of a magazine and then tweaked it to my taste. Served with roasted potatoes and green veg this is delicious and I'm already planning on cooking it again this week!

Chicken in a creamy mustard sauce

Serves 4

4 chicken breasts
1 tbsp sunflower oil
1 shallot (finely chopped)
400ml hot chicken stock
2 tsp fresh thyme leaves
100ml creme fraiche
1 tsp wholegrain mustard
125gm green grapes
cornflour (if sauce needs thickened)

1. Cook the chicken in the oil in a large frying pan until it has sealed on both sides. Transfer to a large saucepan
2. Gently fry the shallot until soft. Add the stock and simmer
3. Add to the chicken along with the thyme, then cover and simmer for about 10 minutes
4. Remove the lid and continue to cook until the liquid has reduced by about half
5. Add the creme fraiche and mustard then simmer for 3-4 minutes. Add the grapes
6. If it needs thickened then add cornflour. Season to taste and then serve with potatoes or rice and lots of veg