Chicken with Red Grapes And Mushrooms

SUBMITTED BY: Amy Marino PHOTO BY: Jess

"Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine."

PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
1 cup 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

READ REVIEWS (15)

DIRECTIONS

Melt butter with oil in a large skillet 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

MORE MEMBER REVIEWS

Reviewed on Oct. 5, 2003 by DANIELLE34

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.

8 users found this review helpful

Reviewed on Jul. 17, 2005 by JDVMD

Followed the recipe exactly with the exception of adding some fresh minced garlic. Overall, we enjoyed this meal greatly. Very gourmet "comfort food" if that makes sense. Placed the chicken atop garlic mashed potatoes and ladled the sauce over everything. Nice presentation. My husband said it was one of his all-time favorite chicken recipes (and he hates chicken). Next time, I would like to add a bit more flavor to the chicken while it is cooking.

3 users found this review helpful

Reviewed on Jul. 9, 2007 by NERDYCHEESECAKE

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!!!

2 users found this review helpful

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