Dinner party for allergy sufferers

Ingredients:
1 tbsp vegetable or sunflower oil
4 boneless, skinless chicken breasts, preferably free range
2 shallots (or one small onion), finely chopped
200ml dry white wine
300ml good quality chicken stock
sea salt and black pepper
150g red or black grapes, deseeded
1 heaped tbsp chopped fresh tarragon
250g mixed wild and basmati rice
steamed green vegetables, as accompaniment

Directions:
1. Heat the oil in a large frying pan and quickly brown the tops of the breasts, then remove to a plate on the side.

2. Fry the shallots or onion until soft but not coloured, about 5 minutes, then add the wine and bring to the boil, scraping up any bits from the bottom of the pan. Reduce by about one half, then add the stock, season with salt and pepper and bring to the boil.

3. Return the chicken to the pan, turn down the heat, cover and simmer gently until the chicken is done, about 15 minutes.

4. Meanwhile, cook the rice according to instructions on the packet.

5. Remove the chicken and keep warm. Boil the sauce until slightly thickened, taste for seasoning then add the grapes and tarragon, stirring until just heated through.

6. Serve the chicken on a bed of rice, either on a large serving plate or individual dinner plates, with the sauce spooned over. Serve fresh steamed green vegetables on the side. Purple sprouting broccoli, when in season, would be a wonderful accompaniment.