Wine Simmered Chicken with Grapes and Mushrooms


Serves 6

6 boneless, skinless chicken breasts, thin cut
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried tarragon
¼ teaspoon paprika
¼ teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
3 garlic cloves, minced
1 cup sliced mushrooms
2 tablespoons flour
½ cup chicken broth
½ cup white wine
½ cup vanilla soymilk
2 tablespoons lemon juice
2 cups seedless grapes, halved
1 tablespoon fresh parsley

Cut each chicken breast in half. Blend together salt, basil, tarragon, paprika, pepper, and flour.
Heat oil in a sauté pan. In a re-sealable plastic bag, add the salt, basil, tarragon, paprika, pepper, and flour. Mix together. Add chicken and toss to coat. Shake off excess flour, and brown chicken on both sides. Remove chicken from pan and set aside.
Add garlic and mushrooms to pan and cook for about 2 minutes. Add flour and cook 2 more minutes. Add chicken broth, white wine, soymilk and lemon juice. Bring mixture to a simmer. Cook 5 minutes until sauce has thickened. Return chicken to the pan and cook for another 5 minutes. Add grapes and parsley and cook 2-3 more minutes.

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