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!
- 1 tablespoon butter
- 2 tablespoons olive oil
- unbleached flour, for dredging
- 1⁄4 teaspoon salt-free garlic powder
- 6 skinless chicken thighs (can sub three breasts if you prefer)
- 1⁄2 cup dry white wine (we tested a 2006 riesling by Territorial Winery here in Oregon)
- 1⁄2 cup chicken stock or 1⁄2 cup chicken broth
- 2 teaspoons Dijon mustard
- 1⁄2 cup heavy cream
- 1⁄4 lb green seedless grape
- 1⁄4 lb red seedless grapes
- salt and pepper, to taste
- lemon zest
- fresh parsley or fresh French tarragon
- Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2".
- Heat the butter and oil in a large sautè pan on medium heat.
- 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.
- Brown chicken on both sides, about 10 minutes total.
- Remove chicken to a warming plate.
- Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan.
- Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes.
- Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes.
- Heat through until warm (but *not* boiling), stirring mixture often for about 2-3 minutes; lowering the heat further if necessary.
- Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper.
- Garnish with lemon zest and fresh parsley or French tarragon.