Vineyard Chicken


 This recipe serves 4


  • 2 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1/4 tsp dried basil --crumbled Spices, basil, ground
  • 1/4 tsp dried tarragon Spices, tarragon, ground
  • 1/4 tsp paprika Spices, paprika
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 4 chicken breasts and thighs --boned and skinned
  • 1 tbsp oil Oil, olive, salad or cooking
  • 1 tbsp butter Butter, without salt
  • 4 sprigs fresh rosemary
  • 5 small garlic cloves. sliced
  • 1 cup dry white wine Alcoholic beverage, wine, table, white
  • 1 cup seedless red grapes halved Grapes, red or green (european type varieties, such as, Thompson seedless), raw
  • 1/2 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 tsp lemon juice Lemon juice, raw
  • 1 tbsp parsley Parsley, raw


Step 1

Mix flour, basil, tarragon, paprika, salt and pepper in a bowl. Add chicken and toss gently to coat. Heat oil with butter in a heavy skillet over medium heat. Stir in garlic. Add chicken and saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is tender, about 5 mins. Add grapes, broth and lemon juice. Continue to cook until heated through. Transfer chicken to platter along with grapes and keep warm. Reduce sauce to half and then pour over chicken. Garnish with chopped parsley


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