| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | California | Microwave, Poultry | 4 | Servings |
INGREDIENTS
| 1 | c | Sliced fresh mushrooms |
| 2 | T | Butter |
| 2 | T | Minced onion |
| 4 | Boneless, skinless chicken | |
| breast halves ~1 lb | ||
| 1/2 | c | Dry white wine |
| 1 | t | Dried marjoram |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Heavy cream |
| 1 | T | Dijon-style mustard |
| 1 | T | Flour |
| 1 1/2 | c | Seedless green California |
| grapes |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 35.6mg
Sodium: 843.4mg
Potassium: 308.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.6g
Protein: 5.8g