4 Reviews

This was so good! I cut down the recipe for just two servings and used this as my main dish for an Oscar Night watching meal. It was elegant without being overly fancy. I added the garlic to the onions while they simmered, since i didn't see when to add that in the instructions. For two servings, I did have to cut down the cooking time quite a bit - after browning the chicken on both sides, I baked it with the onions for about 10 minutes before adding the mushrooms and grapes and remaining butter to cook another 10 minutes or so. Like the other reviewers, I had to use fresh grapes and instead of mixing up bouilon cubes with water, I used the same amount of already prepared chicken stock, adding a touch of salt to account for the usually saltier bouillon. Served with wild rice pilaf and steamed broccoli.

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HeatherFeather March 08, 2010

This was very tasty. I did make a couple of minor adjustments - I used a skinless-boneless chicken breast, used chicken broth instead of the bouillon cubes, and used fresh green grapes. After browning the breast, I cooked this for about 30 minutes in the oven and then added the mushrooms and grapes for another five minutes. This timing was perfect - the chicken was very moist. Thanks mickey for a simple and delicious meal. Made for Aussie Swap #14.

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lazyme March 08, 2008

This was very good! Made for PAC. We also don't have such a thing as canned grapes unless you want to pick them out of canned fruit cocktail, so I used plenty of fresh grapes. The recipe didn't specify when to add the grapes, so I added them about 10 minutes before the dish was removed from the oven. To save some fat I just browned the chicken using cooking spray after seasoning it. I cooked the onion, way more garlic and mushrooms together, added 1 tablespoon of ultra-fine flour, (Wondra), to the sauce and poured it all over and baked the whole dish at 350* for 30 minutes total. The suace thickened to *just right* with the addition of the flour. This was even better the second night as the grapes tasted better than I thought they would when they had cooked longer. Next time I will add the grapes when I put the dish in the oven. I like the versitality and will take mickey's suggestion and try it with other ingredients. It's a great base recipe! Thanks, Mickey!

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Chef PotPie May 04, 2006

This is an excellent dish, I did not deviate from the recipe, except that we do not have such a thing as canned white grapes, so I used a small amount (approx 1 cup) of fresh green grapes. I don't think I let the stock reduce enough and the end result was a little soggy, so I would reduce it more next time. The flavor of this dish is spectacular!

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Lois M January 04, 2005
Norma's Chicken in White Wine