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Chicken With Grape Mustard Cream Sauce
Yields: 4 serving(s)
Ingredients
- 1/2 cup(s) mushrooms — sliced
- 2 tablespoon(s) onion — minced
- 2 tablespoon(s) butter
- 1 pound(s) boneless skinless chicken
- Breast
- 1/2 cup(s) dry white wine
- 1/4 cup(s) heavy cream
- 1 tablespoon(s) dijon mustard
- 1 teaspoon(s) marjoram — crushed
- Salt and pepper
- 1 1/2 cup(s) grapes — seedles, halved
- Grape cluster
- Marjoram — fresh
Directions
- Saute mushrooms and onions in butter in non-stick skillet until tender.
- Place chicken breasts on top of mushroom mixture, cover and cook over medium heat 7 minutes or until chicken is cooked and juices run clear.
- Slice chicken diagonally and place on serving platter; keep warm.
- Add cream, mustard, and seasonings to pan drippings.
- Reduce liquid until thickened.
- Add grapes; heat thoroughly.
- Pour over chicken.
- Garnish with grape cluster and marjoram.
Rate this recipe: 
(2 votes, average: 3 out of 5)
(2 votes, average: 3 out of 5) 
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June 24th, 2009 at 3:18 pm
You chicken with grape mustard cream sauce does not say when to add the white wine. My assumption was when making the sauce and it came out quite well. My guests like the dish and so did I.
June 24th, 2009 at 3:19 pm
In my previous comment, “You chicken…” should read “Your chicken…”