Chicken With Grape Mustard Cream

1 c Sliced fresh mushrooms
2 tb Butter
2 tb Minced onion
4 Boneless, skinless chicken breast halves (~1 lb)
1/2 c Dry white wine
1 ts Dried marjoram
1/4 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 tb Dijon-style mustard
1 tb Flour
1 1/2 c Seedless green California grapes

Place mushrooms, butter and onion in an 8" square glass dish. Cover with plastic wrap. Stirring midway through cooking, microwave on high 2 minutes.

Arrange chicken on top of mushroom mixture. Add wine, marjoram, salt and pepper. Re-cover and microwave on high 5-6 minutes, or until chicken is no longer pink.

Combine cream, mustard and flour in a 2-cup glass measure. Drain liquid from chicken into it; re-cover chicken and set aside. Stirring after each minute, microwave on high 3-4 minutes, or until mixture thickens and bubbles.

Stir grapes into sauce and microwave on high 1-2 minutes, or until grapes are heated through. Slice chicken crosswise and serve on warm plates topped with sauce.

printer friendly version located here.
Click Back to return.