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   We saw a recipe for a chicken and mushrooms dish that got us interested. It seemed a little too similar to Chicken Marsala so we made some big changes and came up with this. This is the first time we ever cooked grapes for a dish. The sauce is very flavorful thanks to the Fontina cheese. We were happy with this the first time

                   Chicken, Mushrooms, & Grapes
                            Carol
1 pkg chicken tenderloins
1 pkg sliced mushrooms
2 cups sm. grapes      2 lg shallots    2 med. garlic cloves
3/4 cup chicken broth    
1 chicken boullion cube    
4 oz. grated Fontina cheese
3/4 cup white wine     1 Tbs balsamic vinegar
 1 Tbs Dijon mustard     1/2 cup heavy cream
1 Tbs flour       1 tsp sugar     
salt and pepper

Instructions

Mince garlic and chop shallots fairly small.

In a large pan cook chicken to 160F. Remove and deglaze pan with a little wine.

Add mushrooms, shallots, and garlic and cook on medium heat. When mushrooms are starting to shrink add the grapes and cook until finished when moisture is out of the mushrooms.

Reduce heat to low. Add wine, vinegar, bouillon, mustard, and cook until alcohol has boiled off.

Remove a few Tbs of liquid to small bowl and whisk with the flour, returning to pan when combined. 

Add cream and cheese. and do not boil once they are in. Add sugar, and salt and pepper to taste.