Sweet and tart grapes complement juicy and tender chicken in this wonderful recipe perfect for entertaining. Make sure to serve it over hot cooked rice to soak up the delicious sauce.
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried marjoram leaves
- 4 boneless, skinless chicken breasts
- ¼ cup butter
- 1 cup chicken stock
- ½ cup white grape juice
- 1 cup red grapes, cut in half
On a shallow plate, combine flour, salt, pepper, and marjoram. Coat chicken breasts in this mixture.
In a heavy skillet over medium heat, melt butter. Add chicken breasts and cook for 4 minutes. Turn chicken over and cook 3 to 6 minutes longer, until chicken is just done. Remove chicken from pan and cover with foil to keep warm.
Add stock and grape juice to pan and bring to a boil, scraping up pan drippings. Boil over high heat for 6 to 8 minutes, until sauce is reduced and thickened.
Return chicken to pan along with red grapes, and cook over low heat for 2 to 3 minutes, until grapes are hot and chicken is tender.