Chicken with Red Grapes And Mushrooms |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
4 skinless, boneless chicken breast halves |
1 cup sliced fresh mushrooms |
1 cup red wine |
1 cup heavy cream |
1 tablespoon dried thyme |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 cup seedless red grapes, rinsed and dried |
Directions:
1. Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
2. Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
3. Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
4. Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.
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