*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted butter
    1       tb           Olive oil
                         Whole chicken breast, halved
                         Shallot, minced
                         Garlic clove, minced
    2       t            All purpose flour
      1/3   c            Riesling wine
      1/2   c            Chicken broth
    2       t            Lemon juice, fresh
      1/8   t            Dried thyme, crumbled
      1/4   lb           Green seedless grapes *
     *  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.
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