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Something different—creamy, good and so simple!
Dredge chicken in flour. Heat butter and a little olive oil in a large skillet on medium. Add floured chicken to the hot pan. Sprinkle with salt and pepper. Brown chicken to 7 to 8 minutes.
Add wine and scrape bits off the bottom of the pan. Let wine cook down a little, 1 minute, and add stock. Give it another minute to thicken a little, then add cream and mustard. Let this cook on low for 5 minutes.
Fold in the grapes before serving. Serve over some thyme couscous.
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RustownMom on 8.9.2011
Made this for me and hubby tonight and it was wonderful!! Can’t wait to take this for my lunch at work. (: