Chicken With Grapes

This was my dinner from Thursday night.  It is a recipe that my wife got off the Food Network website.  I believe it is from Rachael Ray.

The original recipe calls for it to be served with couscous and roasted asparagus.  She sometimes serves it with the roasted asparagus, but she always ends up serving it over rice.

Below are the ingredients and instructions.

• 2 Tablespoons extra virgin olive oil
• 2 tablespoons butter, cut into pieces
• 1/4 cup all purpose flour
• 2 pounds chicken tenders
• 1/2 cup white wine
• 1 cup of chicken stock
• 1 cup heavy cream
• 1/4 cup grainy, stone ground mustard
• 1-1/2 cups seedless red grapes, halved

Heat the olive oil and butter in a heavy skillet over medium high heat.  Place flour in a shallow dish.  Season chicken with salt & pepper and dredge in flour and place in the pan.  Cook the chicken 7-8 minutes until browned.  Add wine and scrape of browned bits as wine cooks down and bubbles for 30 minutes.  Add stick to skillet.  Combine cream and mustard and add to the stock.  Add grapes to the pan and turn chicken with grapes to coat and combine with the sauce.  Simmer 5 minutes over low heat.  Serve over rice.

A glass or two of the wine used to cook this dish tops it off perfectly.

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