Chicken With Riesling And Grapes

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Olive oil
1		Chicken breast - halved
		Shallot - minced
		Garlic clove - minced
2 teaspoons	10ml	All purpose flour
1/3 cup	78ml	Riesling wine
1/2 cup	118ml	Chicken broth
2 teaspoons	10ml	Lemon juice - fresh
1/8 teaspoon	0.6ml	Dried thyme - crumbled
1/4 lb	113g / 4oz	Green seedless grapes *

Recipe Instructions

* 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.

Source:
Arizona Magazine 10/94

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