This looks so perfect for tonight! Too bad I don't have any grapes. If you find champagne grapes, it will taste and look so much better!
4 boneless, skinless chicken breast halves
1/4 cup of flour
salt & pepper
2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
3/4 cup dry white wine
1 tbsp balsamic vinegar
1 tbsp honey
1 cup seedless red, black or champagne grapes (not green), halved if they are large
Dredge the chicken breasts in flour mixture seasoned w/ salt & pepper. Shake off excess flour.
Heat a large skillet with butter and olive oil and saute the chicken breasts until golden on each side, but not cooked thru.
Remove to a platter.
Add in the minced garlic and cook 30 seconds, until fragrant.
To the skillet, add the balsamic vinegar, the wine and broth and scrape up the brown bits. Cook 2 minutes.
Add the chicken back into the skillet and simmer for a few minutes until the mixture is reducing and chicken is cooked thru.
Add in the grapes and honey the last minute of cooking to thicken the sauce.
Garnish w/ fresh sage leaves and enjoy!
Recipe and photo via staceysnacksonline.com