Chicken with green grapes


A cousin requested this recipe today. This dates to the mid 1970s from Cosmopolitan magazine. They actually published some pretty tasty recipes! We considered this one the height of sophisticiation. We made it for a dinner party once with an "Impossible Coconut Pie" for dessert, yuck.


Chicken with Green Grapes

Split 4 whole chicken breasts (about 4 lbs), remove skin, and cut meat away from bone in one piece. Lightly coat breast with flour and shake off excess.

Melt 4 TBL butter in a 12-inch frying pan over medium-high heat. Add chicken pieces and cook, turning once, until browned, about 10 minutes. Remove chicken from pan, set aside.

Melt another 2 TBL butter in pan. Add 1/2 lb sliced mushrooms and cook, stirring until lightly browned. Add 1-1/4 cup chicken broth, 1 cup dry white wine (or white grape juice) and 1/2 tsp crushed dry rosemary (increase if using fresh).

Return chicken to pan. Cover and simmer, turning once until meat is no longer pink when slashed, about 20 minutes.

Transfer to a service dish with a slotted spoon, keep warm. Mix 3 TBL flour with 1/2cup water until smooth. Gradually stir flour mixture into pan juice. Cook, stirring constantly, until thickened 2 to 3 minutes.

Add 2 cups seedless grapes. Cook, stirring often, until hot, 3 - 4 minutes. Season to taste with salt and pepper.

Pour over chicken in serving dish. Makes 4 generous servings.

Comments

The Blonde Mule said…
Interesting recipe. I love old recipes from old magazines & cookbooks, especially when they're accompanied by pictures. Love!
Tue Jan 11, 10:00:00 AM
Mrs. Tuna said…
I'm always a sucker for a recipe blog, thanks for following me.
Tue Jan 11, 10:35:00 AM
Janice said…
I love chicken; I love grapes. This looks like a winner.
Tue Jan 11, 12:49:00 PM
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