Ingredients
2T flour
1/4 tsp each: paprika, salt and pepper
1/2 tsp dried tarragon
4 boneless, skinless chicken breasts
2 T oil
2T butter
2 cloves garlic
1 C dry white wine
1 C seedless red grapes, halved
1 C chicken broth
2 tsp fresh lemon juice
1 tsp chopped fresh parsley
Preparation
Mix flour with spices in a large bowl. Add chicken pieces toss to coat.
heat oil and butter in a large heavy skillet over med. heat.
stir in garlic (do not allow to brown). Add chicken and saute on both sides until brown..
Pour in wine - cover and cook until chicken is done, about 3 mins.
Add grapes, broth and lemon juice. Continue cooking until heated through.
Transfer chicken and grapes to a serving platter, using a slotted spoon. Continue cooking sauce until reduced by half. Pour sauce over chicken on platter and sprinkle with parsley
