Chardonnay Chicken and Grapes on Minted Rice

• 4 boneless skinless chicken breasts
• 8 ounces seedless grapes
• 1 cup Chardonnay wine
• 2 tablespoons fresh gingerroot, peeled and minced
• 2 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 12 teaspoons ground cumin
• 1 teaspoon salt
• 12 teaspoon ground coriander
• 12 teaspoon dry mustard
• 14 teaspoon fresh ground pepper
• 2 tablespoons olive oil
• 1 cup chicken broth
• 18 teaspoon pepper
• 34 cup rice long grain and wild rice blend
• 1 12 tablespoons of fresh mint, finely chopped

1. In medium bowl, combine chicken and grapes.
2. In small bowl, mix wine, ginger, garlic, onion, cumin, salt, coriander, mustard and pepper.
3. Add to chicken mixture; mix well.
4. Marinate 30 minutes.
5. Meanwhile, prepare Minted White and Wild Rice; keep warm.
6. Remove chicken from marinade; reserve marinade and grapes.
7. Cut chicken breasts into 3/4-inch wide strips; pat dry with paper towels.
8. In large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil.
9. Add chicken; cook 5 minutes, or until browned, turning often.
10. Add marinade and grapes to skillet; cook 5 minutes longer, or until chicken is done.
11. Whisk in 1 tablespoon olive oil until sauce thickens slightly.
12. To serve, spoon chicken mixture over rice.
13. Garnish with fresh mint springs.
14. MINTED WHITE AND WILD RICE:.
15. In medium saucepan over high heat, bring broth, pepper and 1 cup water to a boil.
16. Add rice; reduce heat to medium.
17. Cover and cook 25 to 30 minutes, or until water is absorbed and rice is tender.
18. Stir in chopped mint; mix well.

chicken breasts, grapes, chardonnay wine, fresh gingerroot, garlic, onion, ground cumin, salt, ground coriander, mustard, ground pepper, olive oil, chicken broth, pepper, rice, mint

Taken from www.food.com/recipe/chardonnay-chicken-and-grapes-on-minted-rice-254817 (may not work)