Chicken with Grape Mustard Cream Sauce
Submitted by Aminator
Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.
YIELD
3 servingsPREP
10 minCOOK
30 minREADY
45 minSweet grapes and sharp Dijon mustard are one of those pairings that sounds odd until you try it, and then you wonder why you have not been doing this your whole life.
Chicken breasts cook gently on a bed of buttery mushrooms and onions, picking up all that earthy flavor from below. Once they are sliced and plated, the pan gets a splash of white wine, heavy cream, and a spoonful of Dijon that reduces into a glossy, tangy sauce.
Halved grapes warm through in the sauce just long enough to soften slightly while keeping their burst of sweetness.
A sprinkle of fresh marjoram ties it all together with a floral note that makes this feel like something you would order at a little French spot on a side street in Paris.
Kitchen Tips
- Use seedless red or green grapes: Red grapes look prettier in the cream sauce, but green bring a sharper sweetness. Either works beautifully.
- Reduce the sauce until it coats a spoon: Rushing this step leaves you with thin, watery sauce. Patience here is the difference between good and outstanding.
- Slice the chicken on the diagonal: It looks more elegant on the plate and exposes more surface area for that gorgeous sauce to cling to.
Ingredients
Directions
Sauté 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.
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