2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
1/4 c flour
1 TB olive oil
2 TB butter
salt and pepper
2 cloves garlic, minced
1/4 c dry white wine
2 TB balsamic vinegar
1/4 c chicken broth
1 c seedless red grapes, cut in half
DirectionsSeason flour with salt and pepper and dredge chicken in flour.
Heat oil and one tablespoon butter in skillet. Saute chicken until browned on all sides and just done, about 6 minutes, turning once or twice.
Remove chicken to plate and keep warm.
In drippings, sauté garlic for 30 seconds until translucent.
Add wine, balsamic vinegar and broth and bring to a boil, scraping up the brown bits on bottom of pan.
Boil until sauce is reduced by half.
Add remaining tablespoon of butter and grapes and stir until thickened.
Return chicken to pan and stir to combine.