Chicken Ala Vineyard

• 4 half chicken breasts boned and skinned, about 1 1/4 pounds total
• 1/2 teaspoon salt
• 1/2 teaspoon basil finely crushed
• 1/4 teaspoon tarragon leaves dried, finely crushed
• 1/4 teaspoon paprika
• 18 teaspoon white pepper
• 2 tablespoons flour, all-purpose
• 1 tablespoon olive oil or vegetable oil
• 2 cloves garlic finely minced
• 3/4 cup chicken broth
• 1 tablespoon white wine vinegar
• 1 teaspoon lemon juice
• 2 cups red grapes seedless, halved
• 1 tablespoon parsley leaves fresh, chopped

1. Cut each chicken breast in half, lengthwise.
2. Blend together salt, basil, tarragon, paprika, white pepper and flour.
3. Toss with chicken strips, saving any excess seasoned flour.
4. Heat oil in skillet.
5. Add chicken and cook over moderately high heat until golden brown; turn and brown other side.
6. Add garlic and sprinkle on any leftover seasoned flour.
7. Add broth, vinegar and lemon juice; cover and cook 5 minutes.
8. Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender.
9. Remove chicken and grapes to heated serving platter.
10. Boil pan liquid 1 minute and pour over chicken.
11. Sprinkle with parsley.
12. Makes 4 servings.

chicken breasts, salt, basil, tarragon, paprika, white pepper, flour, olive oil, garlic, chicken broth, white wine vinegar, lemon juice, red grapes, parsley

Taken from recipeland.com/recipe/v/chicken-ala-vineyard-40112 (may not work)