Recipe - Chicken Ala Vineyard

4 Half chicken breasts
boned and skinned
about 1 One fourth lbs total
One half teaspoon Salt
One half teaspoon Dried basil, finely crushed
One fourth teaspoon Dried tarragon
finely crushed
One fourth teaspoon Paprika
1/8 teaspoon White pepper
2 tablespoon Flour
1 tablespoon Olive OR vegetable oil
2 Garlic cloves, finely minced
Three fourths cup Chicken broth
1 tablespoon White wine vinegar
1 teaspoon Lemon juice
2 cup Halved seedless red grapes
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini