Serves 4
· 4 boneless skinless chicken breasts
· salt & pepper to taste
· 3 tablespoons butter
· 1 small onion, chopped
· ⅔ cup Prairie Fumé
· 1 cup chicken broth
· ½ cup heavy cream
· 2 tablespoons dijon
· mustard (optional)
· 1 cup seedless grapes
Melt 2 tablespoons of butter in a frying pan. Season the chicken with the salt & pepper. Place in the pan and cook over medium heat until browned and cooked through.
Remove chicken from pan, place on plate and cover with foil. Add additional tablespoon of butter and chopped onion and cook until onions are soft. Add wine and bring to a boil, reducing the liquid by half. Then add broth and continue to boil to reduce by half once more.
Add cream to the sauce, mustard and any juices from the chicken. Add the grapes and cook over low heat for 5 minutes. Add the chicken breasts to the sauce and heat until warm. Serve with Prairie Fumé.
