1/4 cup chopped shallots
1 small garlic, minced
6 ounces mushrooms, sliced
1/4 teaspoon dry tarragon
4 chicken breasts (skin removed)
ground white pepper
1/2 cup dry white wine
2 tablespoons cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tablespoons lemon juice
salt
In a 4 quart or larger electric slow cooker, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mishroom mixture. Sprinkle with white pepper; pour in wine. Cover and cook at low setting until meat very tender when pierced (6-7% 2Bhrs).
Carefully lift chicken to a warm platter and keep warm. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes. To serve spoon sauce over chicken.
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