Chicken ala vineyard

Yield: 4 servings

Measure Ingredient
4 Half chicken breasts boned and skinned about 1 1/4 lbs total
½ teaspoon Salt
½ teaspoon Dried basil, finely crushed
¼ teaspoon Dried tarragon finely crushed
¼ teaspoon Paprika
⅛ teaspoon White pepper
2 tablespoons Flour
1 tablespoon Olive -OR- vegetable oil
2 Garlic cloves, finely minced
¾ cup Chicken broth
1 tablespoon White wine vinegar
1 teaspoon Lemon juice
2 cups Halved seedless red grapes
1 tablespoon Finely chopped fresh parsley

Cut each chicken breast in half, lengthwise. Blend together salt, basil, tarragon, paprika, white pepper and flour. Toss with chicken strips, saving any excess seasoned flour.

Heat oil in skillet. Add chicken and cook over moderately high heat until golden brown; turn and brown other side. Add garlic and sprinkle on any leftover seasoned flour. Add broth, vinegar and lemon juice; cover and cook 5 minutes. Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender. Remove chicken and grapes to heated serving platter. Boil pan liquid 1 minute and pour over chicken. Sprinkle with parsley. Makes 4 servings. Nutritional Information per Serving: 276 calories; 8 grams fat; 32 grams protein; 19 grams carbohydrates; 77 milligrams cholesterol; 84 milligrams sodium; 1 gram dietary fiber.

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