Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Sliced fresh mushrooms |
2 tablespoons | Butter |
2 tablespoons | Minced onion |
4 \N | Boneless, skinless chicken breast halves (~1 lb) |
½ cup | Dry white wine |
1 teaspoon | Dried marjoram |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ cup | Heavy cream |
1 tablespoon | Dijon-style mustard |
1 tablespoon | Flour |
1½ cup | 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.