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Serves 4
4
skinless chicken breasts
1 cup seedless grapes
4 teaspoons butter
to taste salt and black pepper
2 teaspoons chopped onions
1/4 cup
dry vermouth
1/2 teaspoon lemon juice
1/2 cup chicken stock
Cut
breasts into 1/2 inch strips. Wash and dry grapes.
Melt 1/2 the butter in
large frying pan. When hot add chicken. Season with salt and pepper. Cook for 4
minutes. Transfer to another pan.
To first pan add onions. Cook briefly
then pour in vermouth and lemon juice. Continue cooking until sauce is reduced
to half. Add juice from other pan and reduce for 3 to 4 minutes.
Transfer
chicken into the sauce and through. Add grapes and cook until chicken is done.
Swirl in the remaining butter.
