Chicken Ala Vineyard
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | half |
chicken breasts
boned and skinned, about 1 1/4 pounds total |
* |
½ | teaspoon |
salt
|
|
½ | teaspoon |
basil
finely crushed |
* |
¼ | teaspoon |
tarragon leaves
dried, finely crushed |
|
¼ | teaspoon |
paprika
|
|
⅛ | teaspoon |
white pepper
|
|
2 | tablespoons |
all-purpose flour
|
|
1 | tablespoon |
olive oil
or vegetable oil |
|
2 | cloves |
garlic
finely minced |
|
¾ | cup |
chicken broth
|
|
1 | tablespoon |
white wine vinegar
|
|
1 | teaspoon |
lemon juice
|
|
2 | cups |
red grapes
seedless, halved |
* |
1 | tablespoon |
parsley leaves
fresh, chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | half |
chicken breasts
boned and skinned, about 1 1/4 pounds total |
* |
2.5 | ml |
salt
|
|
2.5 | ml |
basil
finely crushed |
* |
1.3 | ml |
tarragon leaves
dried, finely crushed |
|
1.3 | ml |
paprika
|
|
0.6 | ml |
white pepper
|
|
3E+1 | ml |
all-purpose flour
|
|
15 | ml |
olive oil
or vegetable oil |
|
2 | cloves |
garlic
finely minced |
|
177 | ml |
chicken broth
|
|
15 | ml |
white wine vinegar
|
|
5 | ml |
lemon juice
|
|
473 | ml |
red grapes
seedless, halved |
* |
15 | ml |
parsley leaves
fresh, chopped |
Directions
Cut each chicken breast in half, lengthwise.
Blend together salt, basil, tarragon, paprika, white pepper and flour.
Toss with chicken strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high heat until golden brown; turn and brown other side.
Add garlic and sprinkle on any leftover seasoned flour.
Add broth, vinegar and lemon juice; cover and cook 5 minutes.
Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender.
Remove chicken and grapes to heated serving platter.
Boil pan liquid 1 minute and pour over chicken. Sprinkle with parsley.
Makes 4 servings.