I admit when I first saw this recipe I was very skeptical. Chicken and Grapes!?! How in the world could that be good?
But this chicken turned out great; even with the grapes. Everything surprisingly worked well together and came out rather tasty- the chicken tender and juicy and the sauce very flavorful. I only made two large chicken breast (not knowing how my picky eater would react) and I regret making more! Since only making the two chicken breasts I halved the ingredients for the sauce but kept the same amount of flour- if you do all 2 lbs of chicken you will need more flour, however I halved the sauce and had more then enough!
Vicki’s Chicken and Grapes
adapted from Classic 30-Minute Meals: The All Occasion Cookbook
Coarse salt and pepper
2 tablespoons olive oil
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken tenders
1/2 cup white wine
1/2 cup chicken stock
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halvedHeat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken tenders
1/2 cup white wine
1/2 cup chicken stock
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halvedHeat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
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