Vineyard Chicken

• 2T flour
• 1/4 tsp each: paprika, salt and pepper
• 1/2 tsp dried tarragon
• 4 boneless, skinless chicken breasts
• 2 T oil
• 2T butter
• 2 cloves garlic
• 1 C dry white wine
• 1 C seedless red grapes, halved
• 1 C chicken broth
• 2 tsp fresh lemon juice
• 1 tsp chopped fresh parsley

1. Mix flour with spices in a large bowl. Add chicken pieces toss to coat.
2. heat oil and butter in a large heavy skillet over med. heat.
3. stir in garlic (do not allow to brown). Add chicken and saute on both sides until brown..
4. Pour in wine - cover and cook until chicken is done, about 3 mins.
5. Add grapes, broth and lemon juice. Continue cooking until heated through.
6. Transfer chicken and grapes to a serving platter, using a slotted spoon. Continue cooking sauce until reduced by half. Pour sauce over chicken on platter and sprinkle with parsley

t, paprika, tarragon, chicken breasts, t oil, t, garlic, white wine, red grapes, chicken broth, lemon juice, parsley

Taken from www.epicurious.com/recipes/member/views/vineyard-chicken-52693751 (may not work)