Strong and flavorful Dijon mustard combines with fresh herbs and lightly cooked grapes to make this chicken dish a new family favorite.


2 tablespoons butter
1/4 cup shallots, minced
2 teaspoons thyme, fresh minced
1/4 teaspoon salt
1/8 teaspoon black pepper, ground
1/4 cup brandy
1 can (14oz.) chicken broth, low sodium
1/2 cup cream
3 tablespoons Dijon mustard
1 tablespoon flour
2 tablespoons water
4 each (2 lb. wt.) chicken breasts, boneless, skinless
salt and pepper to taste
1 tablespoon olive oil
2 cups California seedless grapes, separated and rinsed


To prepare sauce – Heat butter in medium sized saucepan over medium-high heat. Add shallots, thyme, salt and pepper. Cook for 3-5 minutes until shallots are softened. Add brandy. Let cook 2 minutes. Add chicken broth, cream and Dijon mustard and cook for 15 minutes, letting sauce reduce slightly. In a small bowl, whisk together flour and water until smooth. Whisk flour/water mixture into sauce and cook for an additional 5 minutes. Set aside.
Season chicken breasts with salt and pepper. Heat olive oil in large non-stick frypan. Add chicken breasts and cook for about 5 minutes on each side until cooked through. Add grapes to pan and cook for 3 more minutes. Add sauce to pan and swirl to coat chicken breasts. Serve chicken breasts with grapes and sauce spooned over them.


4 Servings


Calories 565; Protein 56g; Carbohydrate 20g; Fat 25g; Saturated Fat 12g; Calories from Fat 40%; Cholesterol 190mg; Fiber 1g; Sodium 785mg.


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