Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon olive oil1/2 cup refrigerated nondairy creamer2 tablespoons Dijon mustard3/4 cup seedless red grapes, halved3/4 cup seedless green grapes, halved
Preparation
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm.
Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.
