Vineyard Chicken
4 chicken breasts, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon dried basil, finely crushed
1/2 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
4 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, finely minced
3/4 cup chicken broth
1 tablespoon white wine vinegar or rice wine vinegar
1 teaspoon lemon juice
2 cups halved red seedless grapes
1 tablespoon finely chopped fresh parsley
1/4 cup crumbled feta cheese
Cut each chicken breast in half, lengthwise.
Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
In a Ziploc bag, toss the mixture with the chicken strips. Save any excess seasoned flour.
Heat oil and butter in skillet.
Add chicken and cook both sides over moderately high heat until golden brown.
Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag. Add broth, vinegar, and lemon juice. Cover and cook for 5 minutes. Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
Remove chicken and grapes to heated serving platter. Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
Sprinkle with parsley and crumbled feta cheese.
Makes 4 servings.
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