Chicken with Grapes

Serves 4

Ingredients:

Directions:

1. Place chicken pieces and marinade in sealable plastic bag; refrigerate 30 minutes to overnight. Discard marinade.
2. Preheat large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil and brown chicken pieces until deep golden brown, about 5 minutes. Transfer to a plate.
3. Reduce heat to medium-low and add the remaining butter and olive oil to the same hot skillet. Add the shallots, garlic, and dried thyme and sauté for 3 minutes. Stir in the flour and cook the roux, stirring, for 2 minutes. Whisk in the white wine and chicken broth and bring to a boil. Stir in grapes, reduce heat to medium and simmer for 5 minutes.
4. Return browned chicken from plate along with the juices to the pan. Stir in heavy cream and heat through, about 2 minutes more. Season, to taste, with salt and pepper and serve over hot buttered pasta. Garnish with freshly shredded Parmesan cheese, if desired.