Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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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