Chicken Breasts with Red Grapes

Serves: 5
Total Calories: 251


2 tablespoons unsalted butter
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
1/3 cup white zinfandel or other blush wine
1 cup heavy cream
1 tablespoon fresh whole lemon thyme leaves or 1 teaspoon finely crumbled thyme
salt and freshly ground black pepper
1/2 pound red seedless grape


Heat butter and oil in a sauté pan or skillet over medium-high heat; add chicken and sauté until meat is lightly browned on all sides, about 5 minutes. Add wine to pan and bring to a boil, loosening browned bits from bottom of pan with wooden spoon. Stir in cream, thyme, and salt and pepper to taste. Reduce heat to a simmer, cover, and cook until sauce thickens slightly, about 5 minutes. Stir in grapes and simmer until grapes are heated through and chicken is tender but still moist inside, about 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 251
Calories from Fat: 224

This Chicken Breasts with Red Grapes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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