The Pioneer Woman Tasty Kitchen
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Chicken in Mustard Cream Sauce with Red Grapes over Couscous

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Level: Easy

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Description

Something different—creamy, good and so simple!

Ingredients

  • 2 pounds Chicken Tenders
  • ¼ cups Flour For Dredging Chicken
  • 2 Tablespoons Butter (the Real Thing!)
  • 1 Tablespoon Olive Oil
  • Coarse Salt And Fresh Pepper
  • ½ cups Dry White Wine
  • ½ cups Chicken Stock
  • 1 cup Heavy Cream
  • ¼ cups Grainy Mustard (I Use Grey Poupon)
  • 1-½ cup Sliced Red Grapes
  • Thyme Couscous, To Serve

Preparation

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.

One Comment

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Profile photo of RustownMom

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. (:

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