Chicken With Red Grapes And Mushrooms

Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine. Recipe yield: 4 servings. INGREDIENTS • 2 tablespoons butter • 1 tablespoon olive oil • 4 skinless, boneless chicken breast halves • 1 cup sliced fresh mushrooms • 1 cup red wine • 1 cup heavy cream • 1 tablespoon dried thyme • 1 teaspoon salt • 1 teaspoon ground black pepper • 1 cup seedless red grapes, rinsed and dried DIRECTIONS 1. 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. 2. 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. 3. Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally. 4. Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.