Ingredients Jump to Instructions ↓

  1. 1/4 cup flour

  2. 1/2 tsp. salt

  3. 1/8 tsp. pepper

  4. 1/2 tsp. dried marjoram leaves

  5. 4 boneless, skinless chicken breasts

  6. 1/4 cup butter

  7. 1 cup chicken stock

  8. 1/2 cup white grape juice

  9. 1 cup red grapes, cut in half

Instructions Jump to Ingredients ↑

  1. On shallow plate, combine flour, salt, pepper, and marjoram. Coat chicken breasts in this mixture. In heavy skillet over medium heat, melt butter. Add chicken breasts and cook for 4 minutes. Turn chicken over and cook 3-6 minutes longer until chicken is just done. Remove chicken from pan and cover with foil to keep warm. Add stock and grape juice to pan and bring to a boil, scraping up pan drippings. Boil over high heat for 6-8 minutes until sauce is reduced and thickened. Return chicken to pan along with red grapes, and cook over low heat for 2-3 minutes until grapes are hot and chicken is tender. Copyright 2006, F+W Publications, Inc. All rights reserved


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