Chicken with Grapes in Mustard Sauce and Roasted Asparagus
I know some people don't like Rachael Ray, but some of her dishes are good like this one. The recipe below is my modified version of her Vicki's Favorite Chicken with Grapes. She served this with Asparagus. While she combines the two recipes, I have separated them for simplicity. I also used spaghetti instead of couscous. I think this dish would be excellent with some sliced mushrooms mixed in.
Chicken with Grapes
- 2 tablespoons extra-virgin olive oil
- Coarse salt and pepper
- 2 tablespoons butter, cut into pieces
- 1/4 cup all-purpose flour
- 2 pounds chicken tenders
- 1/2 cup white wine
- 1/2 cups chicken stock
- 1 cup milk
- 1 1/2 tablespoons cornstarch
- 1/4 cup dijon mustard
- 1 1/2 cups, about 1/2 pound, seedless red grapes, halved
- 2 lb cooked whole wheat spaghetti (or other pasta)
Heat a large skillet over medium to medium high heat; add 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter to the pan.
Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine milk with cornstarch. Stir till dissolved. Add milk mixture slowly to pan to prevent clumping, stirring constantly. Add in mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat. Serve over pasta.
Roasted Asparagus
- 1 1/2 pound asparagus
- 3 tablespoons extra-virgin olive oil (EVOO)
- 3 teaspoons dried thyme leaves
- 1 teaspoon lemon zest
Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10-12 minutes until the asparagus is tender and crispy at the tips.
