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4 Chicken breasts with heel bone
Dijon mustard two teaspoons
Marsala one glass
Chicken stock one cup
Thyme
Cup or more red grapes
Green beans to serve
Crusty bread to dunk
Fry chicken skin side down till golden
To the stock add the marsala and mustard
Turn over fry a few minutes and add stock mix
Add grapes and thyme
Save some thyme to garnish
Bring to boil and put pan in oven for 20 mins at 180 degrees
Its done
Serve with green beans and crusty bread to dunk
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