For an elegant but easy side dish, Cook brown rice in canned chicken broth, and mix in some sautéed mushrooms and chopped red onion
2 tablespoons vegetable oil
1 tablespoon butter or more margarine
4 large boneless skinless chicken breast halves (about 1 ½ pounds)
1 Small yellow onion, finely chopped
½ cup dry white wine
1 teaspoon cornstarch
½ cup half-and-half
Salt-and-pepper
½ cup seedless green or red grapes halved
In a large skillet, heat oil over moderately high heat. Add chicken and cook until golden brown on both sides, 2 to 3 minutes I need side. Transfer the chicken into a plates and set it aside
Reduce the heat to medium and add butter to the skillet. Add onion and sauté for three minutes. In a cup, combine cornstarch and wine. Add the wine mixture to the skillet and Coke, stirring continuously until the mixture is thickened and bubbly come about one minute. Stir in half-and-half and grapes; Cook one minute
Return a chicken and any accumulated juices to the skillet. Cook until heated through. Season with salt and Pepper, and serve.
Cuisine Writer
