| 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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