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| 4 | each | chicken breast halves, boneless and skinless | skinless, boneless |
| 2 | tablespoons | butter | or margarine |
| 4 | ounces | mushrooms | sliced, drained |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 3 | tablespoons | white wine | or lemon juice |
| 1/2 | cup | heavy whipping cream | |
| 1 | cup | grapes, seedless | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | white pepper |
Heat 1 tbls butter in 10" skillet. Add mushrooms and sauté over medium-high heat for 2 minutes.
Turn mushrooms onto heated platter. Add remaining butter to skillet.
Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times.
Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms.
Drain mushroom juice into skillet. Heat pan juices to boiling.
Add cream. Boil 2-3 minutes. Add grapes to pan.
Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken.
Serve immediately.
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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? Well, according to the medieval...
try spreading butter on a slice.....hmmm