Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter
1 tb Olive oil
Whole chicken breast, halved
Shallot, minced
Garlic clove, minced
2 t All purpose flour
1/3 c Riesling wine
1/2 c Chicken broth
2 t Lemon juice, fresh
1/8 t Dried thyme, crumbled
1/4 lb Green seedless grapes *

* halved crosswise (about 3/4 c)
In a large skillet, heat the butter and oil over moderately high heat,
until the foam subsides. In the fat, brown the chicken on all sides for
about 8 minutes, or until it's golden brown. Transfer it with tongs to a
plate. Reduce the heat to moderately low and in the fat remaining in the
skillet, cook the shallot and garlic for about 3 minutes. Stir in the
flour and cook the roux, stirring, for about 2 minutes. Add the Riesling
and cook the mixture, stirring, for 1 minute. Add the broth, lemon juice,
thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.
Return the chicken to the skillet with any juices from the plate and
simmer the mixture, covered, for 15 minutes. Add the grapes and simmer
the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or
until the chicken is cooked through.

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