Chicken And Avocado, With Grapes

• 4 whole chicken breasts
• Flour
• Salt and pepper to taste
• 6 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 1 cup tomato sauce or puree
• 1/2 cup raisins
• 1 cup dry white wine
• 1 1/2 cups green grapes
• 2 medium, ripe avocados
• Cinnamon

1. Dredge chicken in flour that has been seasoned with salt and pepper.
2. Heat oil in skillet and brown chicken on both sides.
3. Remove; add onion, garlic and green pepper and saute until onion is soft.
4. Return chicken to skillet with tomato, raisins and wine.
5. Reduce heat, cover and cook about 10 minutes, until chicken is tender.
6. If sauce begins to thicken too much, add a little water.
7. Season to taste.
8. If grapes are not seedless, halve and seed.
9. Peel and cut avocados into chunks.
10. Add grapes and avocados to skillet; cover and heat two or three minutes, until avocado and grapes are hot.
11. Sprinkle lightly with cinnamon and serve.

chicken breasts, flour, salt, vegetable oil, onions, garlic, green pepper, tomato sauce, raisins, white wine, green grapes, avocados, cinnamon

Taken from cooking.nytimes.com/recipes/6277 (may not work)