Chicken With Red Grapes And Mushrooms Recipes

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

Steps:

• Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
• Add the chicken breast halves and sauté for about 3 minutes.
• Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
• Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
• Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
• Add the remaining wine and simmer until the wine is reduced by half.
• Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
• Return the chicken to the sauce.
• Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
• Serve over rice or noodles with your favourite side dish.

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet.
• Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes.
• Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.

Steps:

• Mix flour with salt, pepper and paprika.
• Coat chicken with seasoned flour.
• Melt butter with oil in a large pan.
• Add diced onion.
• Brown chicken in butter and oil on medium heat. About 4-5 minutes on each side.
• Lower heat a little.
• Add mushrooms. Cook with chicken for about 3 minutes.
• Pout in one cup chicken broth.
• Add one teaspoon dried thyme.
• Add salt and pepper to taste.
• Reduce heat to simmer. Stir occasionally.
• Add Wondra flour.Stir.
• Add grapes.
• Cook until chicken is done and sauce thickens a bit. Enjoy.
• NOTE: Can add 1 chopped garlic clove if desired.

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.