- 2 tablespoons butter
- 1/4 cup shallots, minced
- 2 teaspoon thyme, fresh minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/4 cup brandy
- 1 can (14oz.) chicken broth, low sodium
- 1/2 cup cream
- 3 tablespoons dijon mustard
- 1 tablespoon flour
- 2 tablespoons water
- 4 each (2 lb. wt.) chicken breasts, boneless, skinless
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups California seedless grapes, separated and rinsed
To prepare sauce - Heat butter in medium sized saucepan over medium-high heat. Add shallots, thyme, salt and pepper. Cook for 3-5 minutes until shallots are softened. Add brandy. Let cook 2 minutes. Add chicken broth, cream and Dijon mustard and cook for 15 minutes, letting sauce reduce slightly. In a small bowl, whisk together flour and water until smooth. Whisk flour/water mixture into sauce and cook for an additional 5 minutes. Set aside.
Season chicken breasts with salt and pepper. Heat olive oil in large non-stick frypan. Add chicken breasts and cook for about 5 minutes on each side until cooked through. Add grapes to pan and cook for 3 more minutes. Add sauce to pan and swirl to coat chicken breasts. Serve chicken breasts with grapes and sauce spooned over them.
Nutritional Stats: Calories 565; Protein 56g; Carbohydrate 20g; Fat 25g; Saturated Fat 12g; Calories from Fat 40%; Cholesterol 190mg; Fiber 1g; Sodium 785mg.