Recipe: Sauteed Chicken Breasts with Brandy Dijon Grape Sauce

SAUTEED CHICKEN BREASTS
WITH BRANDY DIJON GRAPE SAUCE

FOR THE SAUCE:
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 (14 ounce) can chicken broth, low sodium
1/2 cup cream
3 tablespoons Dijon mustard
FOR THE CHICKEN:
1 tablespoons flour
2 tablespoons water
4 chicken breasts, boneless, skinless
Salt and pepper to taste
1 tablespoon olive oil
2 cups grapes, rinsed

TO PREPARE THE SAUCE:
Heat butter in medium-sized saucepan over medium-high heat. Add shallots, thyme, salt, and pepper. Cook 3 to 5 minutes or until shallots are softened.

Add brandy. Let cook 2 minutes.

Add chicken broth, cream, and Dijon mustard and cook 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.

TO PREPARE THE CHICKEN:
Season chicken breasts with salt and pepper. Heat olive oil in large nonstick fry pan. Add chicken breasts and cook about 10 minutes on each side until cooked through.

Add grapes to pan and cook 3 more minutes.

Add sauce to pan and swirl to coat chicken breasts.

Serve chicken breasts with grapes and sauce spooned over them.

Makes 4 servings
Source: California Table Grape Commission