Chicken with Grapes in Wine Sauce
This is a delicious and fancy chicken preparation, suitable for a dinner party or just a weekday meal. Serve over white rice or bowtie pasta.
Ingredients
Serves: 5
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- 1 cup sliced fresh mushrooms
- 1 cup (250ml) red wine
- 1 cup heavy cream
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup seedless red grapes, rinsed and dried
Directions
Preparation:5min ›
Cook:25min ›
Ready in:30min
- Melt butter with oil in a large frypan over medium high heat. When hot add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
- Add mushrooms and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
- Stir in cream. Add salt, pepper and thyme. Reduce heat to low and cover. Simmer for 5 to 7 minutes, stirring occasionally.
- Remove cover. Reduce cream for 3 minutes until thickened. Add red grapes and heat through.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (26)
Ok. I really enjoyed this dish. It was simple to prepare, light and flavorful. I would use white wine instead of red, the next time I prepare it. I didn't like the "purple" hue of the chicken. It was a bit watery and I had to add a little flour to help it along. It has a heavy Thyme flavor, so if you don't love Thyme, reduce the recipe to 1/2 tablespoon. - 06 Jan 2003 (Review from Allrecipes USA and Canada)
This was delicious -- probably one of the best recipes I've made thanks to Allrecipes! I used more mushrooms than the recipe called for (a whole large container of sliced mushrooms). I also used a little flour to thicken the sauce, as other reviewers suggested; that worked perfectly. I also used white cooking wine instead of red, and I served the dish over egg noodles and with a green veggie side -- yummy!!! - 09 Jul 2007 (Review from Allrecipes USA and Canada)
Easy and enjoyable. I used fresh sage instead of dried thyme, and sauteed the sage with the mushrooms. Next time I might use more red wine (or perhaps port wine) to give the sauce a stronger flavor. - 16 Oct 2008 (Review from Allrecipes USA and Canada)