“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.” - by Amy Marino
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
- 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
Amount Per Serving (5 total)
- Calories
- 402 cal
- 20%
- Fat
- 26.4 g
- 41%
- Carbs
- 9.6 g
- 3%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"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..." See more 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."
NERDYCHEESECAKE
"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 lit..." See moretle 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!!!"
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