Chicken with Grape Sauce

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chicken with grape sauce
  • 4Servings


  • 2 cups black or purple seedless grapes, halved
  • 1 cup chicken broth
  • 1/4 cup port
  • 1 teaspoon Dijon mustard
  • 4 4 ounces chicken cutlets
  • 2 tablespoons vegetable oil
  • 2 teaspoons fresh thyme


In saucepan, boil first 4 ingredients until thickened, 12 minutes. Puree half, then return to pan. Season cutlets. In skillet, cook cutlets in oil over medium until browned and cooked through, 5 minutes per side. Add sauce and thyme to skillet.