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Vintner's Chicken


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Vintner's Chicken 0 Picture


  • 2 tablespoons plain flour
  • 1/4 teaspoon basil crumbled
  • 1/4 teaspoon dried tarragon crumbled
  • 1/4 teaspoon paprika
  • 4 chicken breast halves boned, skinned
  • 1 tablespoon safflower oil
  • 1 tablespoon butter
  • 2 small garlic cloves minced
  • 1/2 cup white wine (dry)
  • 1 cup red seedless grapes halved
  • 1/2 cup chicken broth
  • 1 teaspoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon chopped freshly-picked parsley garnish


Servings 4


Step 1

Mix flour, basil, tarragon, paprika, salt and pepper in large bowl. Add chicken and toss gently to coat. Heat oil and butter in large heavy skillet over medium-high heat. Stir in garlic, cook only a few seconds before adding chicken. Saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is done, about 5 minutes.

Add grapes, broth and lemon juice and heat through. Transfer chicken and grapes to a platter using slotted spoon. Reduce by about half. Pour over chicken, garnish with parsley and serve.

This recipe yields 4 servings.

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