| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
California |
Poultry, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced fresh mushrooms |
| 2 |
tb |
Butter |
| 2 |
tb |
Minced onion |
| 4 |
|
Boneless, skinless chicken breast halves (~1 lb) |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Dried marjoram |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Heavy cream |
| 1 |
tb |
Dijon-style mustard |
| 1 |
tb |
Flour |
| 1 1/2 |
c |
Seedless green California grapes |
|
2 |
minutes. |
INSTRUCTIONS
Place mushrooms, butter and onion in an 8" square glass dish. Cover
with plastic wrap. Stirring midway through cooking, microwave on high
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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