Chicken
with
Riesling
and
Grapes
-
serve
2
2
tbsp
Unsalted
butter
1
tbsp
Olive
oil
Whole
chicken
breast,
halved
Shallot,
minced
Garlic
clove,
minced
2
tbsp
all
purpose
flour
1/3
cup
Riesling
wine
1/2
cup
chicken
broth
2
tbsp
lemon
juice,
fresh
1/8
tbsp
dried
thyme,
crumbled
1/4
lbs
green
seedless
grapes
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.
Submitted By (Miki)
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