Chicken with Grapes

Contributed By: Kay Davis


4 to 6 boned skinned chicken breast halves
1 Tbs butter
2 Tbs lemon juice
1 Tbs dry sherry or white wine
8-12 ounces fresh mushrooms, sliced
Salt to taste
Freshly-ground black pepper to taste
1 Tbs cornstarch mixed with 2 Tbs water
1 cup green seedless grapes


Brown chicken in butter.
Place chicken, butter, lemon juice, sherry, mushrooms, and salt and pepper in the crockpot.

Cover and cook on LOW for 6 to 8 hours.

Stir in the cornstarch mixture and
grapes during the last 45 minutes. (May be cooked on HIGH 3 1/2 to 4 1/2 hours, adding
grapes the last 20 minutes.)

Serve over rice. This recipe yields 4 to 6 servings.

Helpful Hints:

Kay’s note:
For extra flavor cook rice in chicken broth instead of water.

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