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Chicken and Grapes With Creamy Mustard Sauce and Couscous

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“From Rachael Ray; her mother-in-law's recipe”

Ingredients Nutrition


  1. Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
  2. Dredge chicken in flour; season with salt and pepper.
  3. Add chicken to skillet; cook 7-8 minutes or until browned.
  4. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
  5. Combine the half-and-half and mustard; pour over the chicken.
  6. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
  7. Lower heat to low and simmer 3-5 minutes.
  8. Meanwhile, make the couscous—bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
  9. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
  10. Serve mounds of couscous with chicken and grapes alongside or on top.

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