4 chicken breasts, pounded flat (or 8 tenders)
salt and pepper
1/4 c flour
2 TB butter
1 TB extra virgin olive oil
2 minced garlic cloves
3/4 c chicken broth
3/4 c white wine (preferably Chardonnay)
1 TB balsamic vinegar
1 TB honey
1 c seedless red grapes, halved
Melt 1 tablespoon butter in extra virgin olive oil in a large skillet over medium heat.
Add salt and pepper to flour. Dredge chicken in flour, shake off excess and place in skillet. Saute about 3 minutes on both sides or until done. Remove and keep warm.
To the drippings in the skillet, add garlic and cook until translucent. Add chicken broth and white wine. Bring to a boil and cook until liquid is reduced by a half. Reduce heat and add Balsamic vinegar and honey, then add grapes. Cook over medium heat until thickened. Add chicken and coat with sauce. Transfer to serving platter and serve.