Sauteed Chicken Breasts with Brandy-Dijon Grape Sauce

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2 tbsps. butter

� cup shallots, minced

2 tsps. fresh thyme, minced

� tsp. salt

1/8 tsp. black pepper, ground

� cup brandy

1 14-oz. can chicken broth, low-sodiu,

� cup cream

3 tbsps. Dijon mustard

1 tbsp. flour

2 tbsps. water

4 chicken breasts, boneless, skinless

Salt and papper to taste (p)1 tbsp. olive oil

2 cups seedless grapes, rinsed

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To prepare sauce: Heat butter in medium sized saucepan over medium-high heat. Add shallots, thyme, salt and pepper. Cook for 3 to 5 mins until shallots are softened. Add brandy. Let cook 2 mins. Add chicken broth, cream and Dijon mustard and cook for 15 mins, letting sauce reduce slightly.

In a small bowl, whisk together flour and water until smooth. Whisk flour/water mixture into sauce and cook for an additional 5 mins. Set aside. Season chicken breasts with salt and pepper. Heat olive in large non-stick pan. Add chicken breasts and cook for about 5 mins on each side until cooked through. Add grapes to pan and cook for 3 more minutes. Add sauce to pan and swirl to coat chicken breasts. Serve chicken breasts with grapes and sauce spooned over them.

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