Chicken with Red Grapes and Mushrooms

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken breast halves on both sides with the salt, black pepper and dried thyme.

2. Heat the butter and olive oil in a large skillet over medium-high heat until the butter melts and foams.

3. Add the chicken and cook for about 5 minutes per side until golden and the thickest part reaches 165°F (74°C). Transfer to a plate and cover loosely.

4. Add the sliced mushrooms to the same skillet and cook for 3 to 4 minutes, stirring, until they soften and release their liquid.

5. Pour in the red wine, scraping up the browned bits from the bottom of the pan. Simmer for about 5 minutes until reduced by about half.

6. Stir in the heavy cream and the red grapes. Simmer gently over medium-low heat for 4 to 5 minutes until the sauce thickens slightly.

7. Return the chicken and any juices on the plate to the skillet. Spoon the sauce over the chicken and heat through for 1 to 2 minutes before serving.