Chicken Veronique with Dijon and Mushrooms

Ingredients

• •2 chicken breasts
• •1 cup cream
• •1 cup white wine
• •2 cups chicken stock
• •1 cup mushrooms
• •1 cup grapes
• •3 tablespoons coarse dijon mustard
• •¼ cup flour
• •2 tablespoons butter
• •olive oil
• •salt
• •sage

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Method

From foodista.com — read the original

1. 1Cut chicken breasts into 1-inch bite size pieces.
2. 2Place in a small bowl and season with salt, pepper, olive oil and lemon juice.
3. 3Sprinkle with cornstarch and set aside for about 5 minutes
4. 4Slice about a dozen medium sized button mushrooms. Saut mushrooms and fresh sage in 1 tbsp of butter and olive oil.
5. 5In a large pan over medium-high heat, begin cooking the chicken pieces in some olive oil and the remaining butter.
6. 6After a few minutes, add white wine and bring the liquid to a boil and then reduce the heat. Cook for about 5 minutes or until the liquid has reduced to about half.
7. 7Push chicken to one side of the pan. On the opposite side stir in the coarse Dijon mustard and the cream. When the two are mixed, stir the chicken pieces back in so that the cream and mustard mixture coast each piece.
8. 8Add and stir in the chicken stock and again bring to a medium boil and then reduce heat to simmer for about 15-20 minutes. Stir occasionally and season with salt and pepper if necessary.
9. 9After about 15 minutes, check the consistency of the sauce. It should be creamy, but not too thick. If it is okay, stir in the sauted mushrooms and grapes and heat for a couple of minutes.
10. 10Serve immediately with some rice pilaf, fried fingerling potatoes or couscous.