Title: Chicken Ala Vineyard
Categories: Poultry
Yield: 4 Servings
| 4 | | Half chicken breasts boned and skinned about 1 1/4 lbs tot |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried basil, finely crushed |
| 1/4 | ts | Dried tarragon finely crushed |
| 1/4 | ts | Paprika |
| 1/8 | ts | White pepper |
| 2 | tb | Flour |
| 1 | tb | Olive -OR- vegetable oil |
| 2 | | Garlic cloves, finely minced |
| 3/4 | c | Chicken broth |
| 1 | tb | White wine vinegar |
| 1 | ts | Lemon juice |
| 2 | c | Halved seedless red grapes |
| 1 | tb | Finely chopped fresh parsley |
Cut each chicken breast in half, lengthwise. Blend together salt,
basil, tarragon, paprika, white pepper and flour. Toss with chicken
strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high heat
until golden brown; turn and brown other side. Add garlic and sprinkle on
any leftover seasoned flour. Add broth, vinegar and lemon juice; cover and
cook 5 minutes. Add grapes and cook, uncovered, 5 minutes longer or just
until chicken is tender. Remove chicken and grapes to heated serving
platter. Boil pan liquid 1 minute and pour over chicken. Sprinkle with
parsley. Makes 4 servings. Nutritional Information per Serving: 276
calories; 8 grams fat; 32 grams protein; 19 grams carbohydrates; 77
milligrams cholesterol; 84 milligrams sodium; 1 gram dietary fiber.