| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Sauces/dres, Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Mushrooms — sliced |
| 2 | tb | Onion — minced |
| 2 | tb | Butter |
| 1 | lb | Boneless skinless chicken |
| Breast | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Heavy cream |
| 1 | tb | Dijon mustard |
| 1 | ts | Marjoram — crushed |
| Salt and pepper | ||
| 1 1/2 | c | Grapes — seedles, halved |
| Grape cluster | ||
| Marjoram — fresh |
INSTRUCTIONS
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. Recipe By : Bon Appetit From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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