Season the chicken breasts with salt and pepper, fry briefly in clarified butter on the skin side. Remove the frying pan from the flame and continue frying in the heated oven for about 8 minutes. Remove from heat and rest for 3 to 5 min.
Sauce: Mix sugar with water to make a light caramel. Extinguish with white wine and juice of one lemon. Add chicken stock and simmer gently for about 10 min. Add the port wine, add the solid butter, add the grapes that have been peeled and seeded. Cut the chicken breasts into 3 to 4 diagonal medallions, arrange and baste with the hot sauce.
Serve with walnut crêpes.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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