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VINTNER'S CHICKEN




Source of Recipe


Cafe Atchafalaya, New Orleans, LA


List of 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 and skinned
1 Tablespoon safflower oil
1 Tablespoon butter
2 small cloves of garlic, minced
1/2 cup white wine (dry)
1 cup red seedless grapes, halved
1/2 cup chicken broth
1 teaspoon fresh lemon juice
salt and freshly ground pepper
1 Tablespoon chopped freshly picked parsley, garnish


Recipe



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.