Mustard chicken with red grapes is anything but your ordinary chicken dinner. It is a “color outside of the lines” recipe that’s full of flavor, and it comes together in just 30 minutes!

Every once in a while, when I am in a rut, I look for something different to make.  Something that starts a conversation at the dinner table.

“What is this?!”, “What made you decide to put these 2 things together?”, and questions along those lines.

I know this doesn’t sound “normal” but I like to talk about food, flavors and cooking with my family.  Maybe I just like the instant feedback. Or maybe I just get tired of talking about school, swimming, work, and Phineas and Ferb. ????

I later found her recipe online, and I’ve made it several times since then. It’s been refined into something that is my own and that my whole family will eat.  I have also made this for company and I have to say it was a success.  It is an unusual pairing of chicken, cream, mustard and grapes.

This mustard chicken dish is best served over a little nest of whole wheat couscous.

I have found that couscous is a very underused side dish, and I wish I knew why, because it is delicious.

To make the couscous: I boiled 2 cups of chicken stock (or water…or a combination of both), a pat of butter and the leaves of 1 sprig of fresh Thyme.  When it came to a boil I added 2 cups of couscous put a lid on it and took it off of the heat.  I just let it all hang out to the side until the rest was done.  This is a great food to serve to little ones because it is so scoopable and goes with just about anything.  Even my picky child prefers it to rice sometimes!

This whole meal took me 30 minutes to make, just have all of you ingredients at the ready.

I guarantee you’ll like this recipe for mustard chicken with red grapes.

Heather Tallman

Total Servings 6

Recipe for Mustard Chicken with Red Grapes

Chicken breast tenders are coated in a creamy mustard and grape sauce and served over couscous.

10 minPrep (inc. refrigeration & rest time)

20 minCook Time

30 minTotal Time

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Ingredients

• 1 TB olive oil
• 2 TB butter
• 1/4 C flour
• 2 LB chicken breast tenders
• salt and cracked black pepper
• 1/2 C white wine ????
• 1/2 C stock or broth
• 1 C heavy cream (you could use half & half but it may take a little longer to thicken up)
• 1/4 C grainy mustard (I used Grey Poupon Dijon)
• 1 1/2 C red seedless grapes, sliced in half.
• 2 C cooked couscous

Instructions

1. Melt olive oil and the butter in a large deep skillet over medium heat.
2. Dredge the chicken tenders in the flour and add to the hot pan. Sprinkle the salt and pepper over the chicken.
3. Cook the chicken until browned and cooked through.
4. Add the wine and let it bubble and cook down on medium heat, 1 minute or so….not precise!
5. Next, add the 1/2 C stock. After a minute or so add the mustard to the cream and lightly mix. Add that mixture to the chicken.
6. Simmer this for about 5 minutes on medium low.
7. Remove from heat and fold in the grapes.
8. Serve this over the couscous and a nice sauteed green vegetable like broccoli or asparagus.

Recipe Type: Main

7.6.6

184

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