Chicken with grape mustard cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Minced onion |
| 4 | 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 |
Directions
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.