Vintner's Chicken
By á-170456
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Ingredients
- 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
Details
Servings 4
Preparation
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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