Chicken in Mustard Cream Sauce with Red Grapes over Couscous

• 2 pounds Chicken Tenders
• 1/4 cups Flour For Dredging Chicken
• 2 Tablespoons Butter (the Real Thing!)
• 1 Tablespoon Olive Oil
• Coarse Salt And Fresh Pepper
• 1/2 cups Dry White Wine
• 1/2 cups Chicken Stock
• 1 cup Heavy Cream
• 1/4 cups Grainy Mustard (I Use Grey Poupon)
• 1- 1/2 cup Sliced Red Grapes
• Thyme Couscous, To Serve

1. Dredge chicken in flour.
2. Heat butter and a little olive oil in a large skillet on medium.
3. Add floured chicken to the hot pan.
4. Sprinkle with salt and pepper.
5. Brown chicken to 7 to 8 minutes.
6. Add wine and scrape bits off the bottom of the pan.
7. Let wine cook down a little, 1 minute, and add stock.
8. Give it another minute to thicken a little, then add cream and mustard.
9. Let this cook on low for 5 minutes.
10. Fold in the grapes before serving.
11. Serve over some thyme couscous.

chicken tenders, flour, butter, olive oil, salt, white wine, chicken, heavy cream, grainy mustard, red grapes, thyme

Taken from tastykitchen.com/recipes/main-courses/chicken-in-mustard-cream-sauce-with-red-grapes-over-couscous/ (may not work)