Chicken with grape mustard cream

4 servings

Ingredients

Quantity Ingredient
1 cup Sliced fresh mushrooms
2 tablespoons Butter
2 tablespoons Minced onion
4 Boneless, skinless chicken breast halves (~1 lb)
½ cup Dry white wine
1 teaspoon Dried marjoram
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Heavy cream
1 tablespoon Dijon-style mustard
1 tablespoon Flour
1½ cup Seedless green California grapes

Directions

Place mushrooms, butter and onion in an 8" square glass dish. Cover with plastic wrap. Stirring midway through cooking, microwave on high 2 minutes.

Arrange chicken on top of mushroom mixture. Add wine, marjoram, salt and pepper. Re-cover and microwave on high 5-6 minutes, or until chicken is no longer pink.

Combine cream, mustard and flour in a 2-cup glass measure. Drain liquid from chicken into it; re-cover chicken and set aside. Stirring after each minute, microwave on high 3-4 minutes, or until mixture thickens and bubbles.

Stir grapes into sauce and microwave on high 1-2 minutes, or until grapes are heated through. Slice chicken crosswise and serve on warm plates topped with sauce.

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