Chicken With Grape Sauce

• 2 cups purple seedless grapes, halved
• 1 cup chicken broth
• 14 cup port wine
• 1 teaspoon Dijon mustard
• 4 (4 ounce) chicken cutlets
• 2 tablespoons vegetable oil
• 2 teaspoons fresh thyme

1. In saucepan, boil first 4 ingredients until thickened, 12 minutes.
2. Puree half, then return to pan.
3. Season cutlets with salt and pepper.
4. In skillet, cook cutlets in oil over medium until browned and cooked through, 5 minutes per side.
5. Add sauce and thyme to skillet.

purple, chicken broth, port wine, mustard, chicken cutlets, vegetable oil, thyme

Taken from www.food.com/recipe/chicken-with-grape-sauce-515227 (may not work)