Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.

    Advertisement
  • Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.

  • Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.

  • Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

Nutrition Facts

402 calories; 26.4 g total fat; 132 mg cholesterol; 581 mg sodium. 9.6 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/05/2003
Ok. I really enjoyed this dish. It was simple to prepare light and flavorful. I would use white wine instead of red the next time I prepare it. I didn't like the "purple" hue of the chicken. It was a bit watery and I had to add a little flour to help it along. It has a heavy Thyme flavor so if you don't love Thyme reduce the recipe to 1/2 tablespoon. Read More
(18)

Most helpful critical review

Rating: 3 stars
10/17/2008
Easy and enjoyable. I used fresh sage instead of dried thyme and sauteed the sage with the mushrooms. Next time I might use more red wine (or perhaps port wine) to give the sauce a stronger flavor. Read More
(9)
35 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
10/05/2003
Ok. I really enjoyed this dish. It was simple to prepare light and flavorful. I would use white wine instead of red the next time I prepare it. I didn't like the "purple" hue of the chicken. It was a bit watery and I had to add a little flour to help it along. It has a heavy Thyme flavor so if you don't love Thyme reduce the recipe to 1/2 tablespoon. Read More
(18)
Rating: 4 stars
10/05/2003
Ok. I really enjoyed this dish. It was simple to prepare light and flavorful. I would use white wine instead of red the next time I prepare it. I didn't like the "purple" hue of the chicken. It was a bit watery and I had to add a little flour to help it along. It has a heavy Thyme flavor so if you don't love Thyme reduce the recipe to 1/2 tablespoon. Read More
(18)
Rating: 5 stars
07/09/2007
This was delicious -- probably one of the best recipes I've made thanks to Allrecipes! I used more mushrooms than the recipe called for (a whole large container of sliced mushrooms). I also used a little flour to thicken the sauce as other reviewers suggested; that worked perfectly. I also used white cooking wine instead of red and I served the dish over egg noodles and with a green veggie side -- yummy!!! Read More
(13)
Advertisement
Rating: 3 stars
10/17/2008
Easy and enjoyable. I used fresh sage instead of dried thyme and sauteed the sage with the mushrooms. Next time I might use more red wine (or perhaps port wine) to give the sauce a stronger flavor. Read More
(9)
Rating: 5 stars
07/17/2005
Followed the recipe exactly with the exception of adding some fresh minced garlic. Overall we enjoyed this meal greatly. Very gourmet "comfort food" if that makes sense. Placed the chicken atop garlic mashed potatoes and ladled the sauce over everything. Nice presentation. My husband said it was one of his all-time favorite chicken recipes (and he hates chicken). Next time I would like to add a bit more flavor to the chicken while it is cooking. Read More
(7)
Rating: 5 stars
02/24/2008
I took the advice of other users and used white wine and some garlic. It worked even though I used whole milk instead of heavy cream. I thickened it with flour as someone else suggested. It was delicious! Read More
(5)
Advertisement
Rating: 5 stars
03/16/2009
This is incredibly rich. Almost too delicious! The purple color didn't bother me at all. Makes it seem more gourmet lol. I might tone down the cream and butter next time for reasons others have also mentioned. But in any case you gotta try this one. If you're a novice like me it will take more than 30 min but totally worth it. Read More
(4)
Rating: 4 stars
03/31/2009
The flavors melded pretty well but it's also pretty rich. My husband thought it was great! Read More
(4)
Rating: 3 stars
06/25/2009
First time cooking with grapes! I used half-&-half instead of heavy cream. I added oregano basil and a dash of curry powder! I don't think the grapes added much flavor but this recipe was interesting to make! Read More
(4)
Rating: 5 stars
02/04/2009
This was so delicious!! Although we did not add the grapes. We've made this many times and always look forward to it! Read More
(4)