How To make Chicken with Grape Mustard Cream
1 c Sliced fresh mushrooms
2 tb Butter
2 tb Minced onion
4 Boneless, skinless chicken
-breast halves (~1 lb) 1/2 c Dry white wine
1 t Dried marjoram
1/4 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 tb Dijon-style mustard
1 tb Flour
1 1/2 c Seedless green California
-grapes
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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Today I'm going to show you how to make this creamy coleslaw with plenty of crunch.
There's no need to buy a big tub of coleslaw with an annoyingly short expiration date when you can whip up a perfect sized batch of homemade coleslaw in 5 minutes.
So good as a side for summer barbecues and lazy lunches, or as a topping for pulled pork and crispy chicken burgers.
Full recipe including hints and tips here:
Ingredients for the Coleslaw:
1/2 a large (or 1 medium) white cabbage
2 medium carrots - peeled
1/4 brown onion - peeled
1 cup (240g) mayonnaise
3 tbsp sour cream
1 tbsp white wine vinegar
1/2 tsp salt
2 tsp sugar - granulated or superfine
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INGREDUENTS
2 chicken breasts
4/5 mushrooms
1 onion
1 table spoon course mustard
White wine
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4 oz rice
1/2 red pepper
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For this and other recipes, please visit paperchef.com