Chicken with Red Grapes And Mushrooms

First time I’ve ever made something with grapes in it this way. Wasn’t bad, wasn’t great, hot grapes were surprisingly tasty though.

My fiancee and I liked it a lot. I used white wine, Sauv Blanc, Half-n-half, and baby portabella mushrooms (8 oz), and added 2 medium zucchini and 2 medium yellow squash. Added the Zuc & squash after adding the wine, cooked them until they started to get soft, then added the half-n-half. Did not try to thicken up the the sauce too much. Tasted really great.

My family was surprised about the grapes. I did substitute cream of chicken soup and half and half for the heavy cream. I marinated the chicken in fresh thyme and olive oil and grilled. It was an excellent dish over bow ties.

Used red wine. Nasty. Will not make again.

A very different twist. Use white wine or zinfandel as the flavor is better and it doesn’t turn pink (it’s pretty gross looking). I also used about 1/2 of the dried thyme recommended and of course fresh is better if you have it available. I found that I ended up cooking the grapes longer to really heat them up to almost bursting. Very good. The sauce was the best part. I might skip the chicken altogether next time.

This was easy to make, flavorful and fun. I used 1/2 syrah I had leftover and 1/2 white cooking wine – I was planning on using all syrah until the last minute when I started getting worried about the color (the color with 1/2 red wine was fine in my opinion and next time I’ll either stick to all white wine or all red wine). I substituted Italian seasoning instead of thyme only because I didn’t have any thyme, but I used one teaspoon instead of the tablespoon it called for. Used two chicken breasts but cooked the full amount of the sauce because we like our food with plenty of sauce leftover. I also used the entire container of mushrooms (at least 2 cups). The rest of the instructions I followed closely. I would note that it takes longer than 3 minutes for the cream to reduce and thicken. My husband also loved it, saying it tasted “restaurant quality.” I served it over linguine.

I added fresh sliced squash and zucchini to the mushrooms and it was heavenly

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!

The flavors melded pretty well, but it’s also pretty rich. My husband thought it was great!

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.

This was so delicious !! Although we did not add the grapes. We’ve made this many times and always look forward to it !

this sauce had no flavor and the pasta absorbed it all so it came out dry. I reheated it later on and added some butter and Parmesan to the pasta and it was a lot better.. will not be making this again.

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.

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!

I used the suggested amount of salt and found it to be too much, but a great recipe!

First I made this as written. Pretty good. Weird color and screamed for more flavor…not a fan of thyme, so Next time I only used a pinch of thyme, a couple cloves of garlic and white wine. Really enjoyed it this way. And, yes, thickened it with flour…Nice.

My husband and I really enjoyed the flavor of this dish. The grapes were something out of the ordinary and a nice surprise. Chicken can’t go wrong cooked in any kind of wine (and the color did not bother us a bit). But, I found the cream sauce to be too watery. It needs to be a bit thicker. I did try to “reduce cream for 3 minutes” as stated in the recipe – but it never thickened up. Maybe a little corn starch would have helped? Other than that, we thought it was very good. Thanks for sharing!

This was “ok” my kids and husband ate it, but I just didn’t care for the taste. The red grapes are a nice touch and do give the chicken some flavor. I didn’t use red wine but white and my daughter snapped the picture of it while I was cooking it.

My husband and I really enjoyed this meal served over garlic mashed potatoes. Instead of the red wine, I used white, and I also sauteed fresh minced garlic with the mushrooms. In addition, I cut the red grapes in half for more bite size pieces rather than eating them whole. The meal was delicious. I would definitely serve it to my guests.

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!!!

Ugh! I don’t know if I did something wrong, but the red wine made the chicken a horrible color. My husband saw it cooking and asked what kind of meat it was–beef? The taste was okay, but the looks put us both off. We ate it but both agreed it was not a keeper.