Recipe - Chicken With Riesling And Grapes

2 tablespoon Unsalted butter
1 tablespoon Olive oil
Whole chicken breast, halved
Shallot, minced
Garlic clove, minced
2 teaspoon All purpose flour
1/3 cup Riesling wine
One half cup Chicken broth
2 teaspoon Lemon juice, fresh
1/8 teaspoon Dried thyme, crumbled
One fourth pound Green seedless grapes *

* halved crosswise (about Three fourths 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.

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