Makes 4 servings
|1||cup sliced mushrooms|
|1/2||cup chopped onion|
|2||boneless skinless chicken breasts (about 1 pound)|
|1||cup fat-free reduced-sodium chicken broth*|
|1/8||teaspoon black pepper|
|2||tablespoons dry white wine|
|2||cups red or green grapes, cut into halves|
*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- Melt margarine in large nonstick skillet over medium heat. Add mushrooms and onion; cook and stir about 3 minutes or until onion is softened. Add chicken; cook until browned, turning once to brown both sides. Add chicken broth and pepper; reduce heat to low. Simmer, covered, 15 minutes.
- Combine wine and cornstarch in small cup until smooth. Add cornstarch mixture and grapes to chicken mixture in skillet; cook and stir over medium-high heat until mixture boils and thickens. Cook and stir 1 minute more.
Serve this dish over rice or noodles, if desired.
|Serving Size:||1/4 of total recipe (without rice or noodles)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
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