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.
How To make Chicken with Grape Mustard Cream's Videos
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This 1 pan chicken recipe is made in 20 minutes or less. Honey mustard sauce and apples with fresh herbs is sure to delight!
Ingredients:
2 pounds bone-in chicken thighs
2 pinches salt and pepper, divided
2 Tablespoons olive oil
1 cup chopped onion
2 cups chopped red apple
1 cup reduced-sodium chicken broth or stock
2 Tablespoons honey mustard
1 1/2 teaspoons butter
1 Tablespoon all-purpose flour
2 Tablespoons chopped fresh parsley
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This week learn how to make Dijon mustard, where it comes from, its history and most important how to make a strong Dijon style mustard from scratch at home. written recipe: this video tutorial will give you the the base recipe but you can come up you own version by adding other spices and using different mustard seeds.
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????????INGREDIENTS????????
100 grams/ 3.5 oz black mustard seeds
50ml /1.5 fluid oz dry white wine
30 ml / 1 fluid oz vinegar
A few tablespoons of water (to use while making the mustard)
salt to season
a pinch of sugar
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the mustard seeds have to be soaked in water fro at least 2 hours ( some people like to add some vinegar in the water too but that is up to you to try)
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As seen on Everyday Gourmet.
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Tonight we're making a new dish I found in an old Weight Watchers cookbook. It turned out delicious.
Fig Mustard Glazed Chicken Breasts
4 boneless skinless chicken breasts
1/2 cup fig preserves
2 Tbls stone ground mustard
2 Tbls water
Spray large pan with oil and brown chicken on both sides. In the meantime mix the glaze ingredients until smooth. Brush each piece evenly with the glaze. You can just pour the rest over the chicken. Reduce heat, cover and cook until chicken is done. This will depend on the size of your breasts. Then remove lid and bring to a boil. Cook until juices return to a glaze consistency and spoon over the chicken.
Next time I will make it with thin cut chicken breasts to have a higher ratio of sauce to chicken because it's that good.
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