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1 c Sliced fresh mushrooms
2 tb Butter
2 tb Minced onion
4 Boneless, skinless chicken
-breast halves (~1 lb) 1/2 c Dry white wine
1 t Dried marjoram
1/4 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 tb Dijon-style mustard
1 tb Flour
1 1/2 c Seedless green California
-grapes
Place mushrooms, butter and onion in an 8″ square glass dish. Cover with plastic wrap.
Stirring midway through cooking, microwave on high 2 minutes.
Arrange chicken on top of mushroom mixture.
Add wine, marjoram, salt and pepper.
Re-cover and microwave on high 5-6 minutes, or until chicken is no longer pink.
Combine cream, mustard and flour in a 2-cup glass measure.
Drain liquid from chicken into it; re-cover chicken and set aside.
Stirring after each minute, microwave on high 3-4 minutes, or until mixture thickens and bubbles.
Stir grapes into sauce and microwave on high 1-2 minutes, or until grapes are heated through.
Slice chicken crosswise and serve on warm plates topped with sauce.
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