Recipe - Sauteed Chicken Breast With Mustard And Grapes

2 Boneless chicken breasts;
pounded to about, 1/2inch
thick, (about Three fourths pound)
Flour seasoned with salt and
pepper for dredging
2 tablespoon Vegetable oil
2 tablespoon Minced shallot
One half cup Seedless red or green
grapes, halved
One fourth cup Dry white wine
2 teaspoon Brandy
Three fourths cup Canned chicken broth
2 teaspoon Firmly packed dark brown
sugar
1 tablespoon Dijonstyle mustard

Pat the chicken dry and dredge it in the flour, shaking off the excess. In
a large skillet heat the oil over moderately high heat until it is hot but
not smoking and in it brown the chicken. Transfer the chicken with tongs to
a plate, add the shallot and the grapes to the skillet, and cook them over
moderately low heat, stirring occasionally, for 3 minutes. Add the wine and
the brandy and simmer the mixture until almost all the liquid is
evaporated. Add the broth and the brown sugar, whisking, and boil the
mixture until the liquid is reduced by half. Add the chicken and any juices
that have accumulated on the plate, simmer the mixture for 2 minutes, or
until the chicken is just heated through, and transfer the chicken with
tongs to 2 heated plates. Remove the skillet from the heat, whisk in the
mustard and salt and pepper to taste, whisking until the sauce is combined
well, and pour the sauce over the chicken.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8977

Posted to MCRecipe Digest V1 #846 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997