The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
INGREDIENTS (for 5 servings):
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- 1 cup sliced fresh mushrooms
- 1 cup red wine
- 1 cup heavy cream
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup seedless red grapes, rinsed and dried
Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.