Total Time
Prep 10 mins
Cook 15 mins

Adapted by me from my copy of '365 Ways to Cook Chicken' cookbook and several online recipes. I used both green and red grapes for added color. Serve with simple sides such as saffron rice or roasted new potatoes; lightly steamed seasonal vegetables or an uncomplicated mesclun salad. Elegant yet easy main dish!

Ingredients Nutrition


  1. Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2".
  2. Heat the butter and oil in a large sautè pan on medium heat.
  3. Combine the flour and garlic powder and lightly dredge the chicken pieces. Tip: I use a fine mesh strainer and lightly and evenly sprinkled the flour on the chicken.
  4. Brown chicken on both sides, about 10 minutes total.
  5. Remove chicken to a warming plate.
  6. Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan.
  7. Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes.
  8. Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes.
  9. Heat through until warm (but *not* boiling), stirring mixture often for about 2-3 minutes; lowering the heat further if necessary.
  10. Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper.
  11. Garnish with lemon zest and fresh parsley or French tarragon.
Most Helpful

We really enjoyed this. My grand kids loved the idea of grapes with their chicken. lol. My sauce didn't thicken so I ended up adding a little bit of a slurry which worked well. Thanks for sharing a nice keeper, CG. Made for Bevy tag.

lazyme June 09, 2015

Oh my, this is truly a heavenly dish, easy to make and positively company-worthy. The flavors all come together in such a way that all we could do was make yummy noises at the table tonight. Follow the recipe exactly, it works perfectly without any adjustments. It will not break the sauce to allow it to simmer a bit after adding the cream. I will definitely make this again!

Chef PotPie July 25, 2012