Chicken with riesling & grapes

Yield: 2 Servings

Ingredients:

2 tb Unsalted butter
1 tb Olive oil

Instructions:

Whole chicken breast halved Shallot minced Garlic clove minced 2 ts All purpose flour 1/3 c Riesling wine 1/2 c Chicken broth 2 ts Lemon juice fresh 1/8 ts Dried thyme crumbled 1/4 lb Green seedless grapes * * halved crosswise (about 3/4 c) In a large skillet heat the butter and oil over moderately high heat until the foam subsides. In the fat brown the chicken on all sides for about 8 minutes or until it's golden brown. Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet cook the shallot and garlic for about 3 minutes. Stir in the flour and cook the roux stirring for about 2 minutes. Add the Riesling and cook the mixture stirring for 1 minute. Add the broth lemon juice thyme and salt/pepper to taste and bring the mixture to a boil stirring. Return the chicken to the skillet with any juices from the plate and simmer the mixture covered for 15 minutes. Add the grapes and simmer the mixture uncovered stirring occasionally for 3 to 5 minutes or until the chicken is cooked through.