Vineyard Chicken

Name: Vineyard Chicken
Ingredients: 4 chicken breasts, boneless and skinless; 1/2 teaspoon salt; 1/2 teaspoon dried basil, finely crushed; 1/2 teaspoon ground sage; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1/8 teaspoon white pepper; 4 tablespoons flour; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic, finely minced; 3/4 cup chicken broth; 1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar; 1 teaspoon lemon juice; 2 cups halved red seedless grapes; 1 tablespoon finely chopped fresh parsley; 1/4 cup crumbled feta cheese

17 ingredients

14 steps

Ingredients

4 chicken breasts, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon dried basil, finely crushed
1/2 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
4 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, finely minced
3/4 cup chicken broth
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
1 teaspoon lemon juice
2 cups halved red seedless grapes
1 tablespoon finely chopped fresh parsley
1/4 cup crumbled feta cheese

Directions

1

Cut each chicken breast in half, lengthwise.
2

Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
3

In a Ziploc bag, toss the mixture with the chicken strips.
4

Save any excess seasoned flour.
5

Heat oil and butter in skillet.
6

Add chicken and cook both sides over moderately high heat until golden brown.
7

Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
8

Add broth, vinegar, and lemon juice.
9

Cover and cook for 5 minutes.
10

Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
11

Remove chicken and grapes to heated serving platter.
12

Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
13

Sprinkle with parsley and crumbled feta cheese.
14

Makes 4 servings.