Fall Favorites

Riesling Chicken with Red Grapes

Source: Williams-Sonoma Wine & Food Cookbook

Ingredients

  • 4 Tbls.butter (divided)
  • 2 Tbls. olive oil
  • 4 skinless, boneless chicken breasts
  • 1/4 c. onion, finely diced
  • 1 clove garlic, minced
  • 1 Tbls. unbleached all-purpose white flour
  • 1/3 c. Riesling wine
  • 1 c. chicken broth
  • 2 t. fresh thyme
  • 1/4 c. heavy cream
  • 1 c. seedless red grapes, cut in half

Instructions

In skillet over medium-high heat, add 2 Tbls. butter and olive oil. Season chicken with salt and pepper, brown for 3-4 minutes on each side and transfer to a plate.

Add remaining 2 Tbls. margarine or butter and onion to the same skillet, cook until just soft. Add garlic, stirring for 10 seconds; add flour. Keep stirring for 1-2 minutes.

Add wine and broth; bring to a boil, whisking often. Season with more salt, pepper and thyme.

Return chicken to skillet along with any juice on the plate. Simmer covered for 5 minutes.

Add grapes and cream; simmer uncovered another couple of minutes until chicken is cooked through.

NOTE: Serve over rice, pasta or mashed potatoes.