Recipe - Chicken With Grape Mustard Cream

1 cup Sliced fresh mushrooms
2 tablespoon Butter
2 tablespoon Minced onion
4 Boneless, skinless chicken
breast halves (~1 lb)
One half cup Dry white wine
1 teaspoon Dried marjoram
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Heavy cream
1 tablespoon Dijonstyle mustard
1 tablespoon Flour
1 One half cup 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. Recover and microwave on high 56 minutes, or until
chicken is no longer pink.

Combine cream, mustard and flour in a 2cup glass measure. Drain
liquid from chicken into it; recover chicken and set aside. Stirring
after each minute, microwave on high 34 minutes, or until mixture
thickens and bubbles.

Stir grapes into sauce and microwave on high 12 minutes, or until
grapes are heated through. Slice chicken crosswise and serve on warm
plates topped with sauce.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip