Here is a variation......


Chicken with green grapes.
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Chicken breasts, cut laterally so they are thin, or else pounded out.
Flour for dredging
beaten egg
Olive oil
2 cups of seedless green grapes, washed and cut in half
1 cup of dry white wine
1 cup of chicken broth, or water and a knorr bouillion cube


Start by giving the cook a glass of the white wine
Also do all the prep, slicing the grapes in half and measuring etc.
Slice the chicken breasts thin, (or else pound them out with a mallet)

Put oil in a frying pan

Dip breasts first in flour and then in the beaten egg to coat.

Put the chicken breasts in the hot oil and fry till they are golden brown,
then remove to the side.

Put the 2 cups of halved grapes into the same frying pan and brown a bit.

Add a bit of flour to the pan (make sure it is all soaked up with the oil).
I use a bit of the leftover flour I dredged the chicken in, beforehand.

Now add all the chicken broth and wine, at once to the pan.

Still continuously under heat till it thickens up. You can add more liquid
if necessary to get the texture of the gravy just right.

Put the chicken breasts back into the pan and simmer gently till they are
thoroughly cooked....usually only a few minutes.


This is very delicious, and an easy dish to make. You can serve it over
rice or however you like. They will think you are a culinary genius!


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Best Regards,

Evelyn

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