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4 servings
4
chicken breasts, boned, skinned
to taste salt and black pepper
2
tablespoons all purpose flour
4 tablespoons butter
2 cups dry white
wine
2 tablespoons fresh lemon juice
2 tablespoons slivered almonds
1/2 pound seedless green grapes, washed, stems removed, and halved
lengthwise
1.Season the chicken breasts with a mixture of salt and
pepper and flour.
2. Melt the butter in a sauté pan or heavy skillet
over medium high heat. Add the chicken breasts and sauté for 2 to 3
minutes.
3. Add the wine and lemon juice, lower the heat, and simmer for 8
to 10 minutes, or until the breasts are tender. Add the almonds and grapes for
the last minute.
4. Transfer the chicken to individual plates and spoon the
sauce and grapes over each serving.
