Chicken in Riesling with Grapes

Day #4 of Oktoberfest foodie favs.:

2 T. butter
1 T. EVOO
1 whole chicken breast, halved (or 2-4 boneless chicken thighs*)
1 shallot, minced
1 garlic clove, minced
2 t. all purpose flour
1/3 cup Riesling wine
1/2 cup low sodium* chicken broth
2 t. fresh lemon juice
1/2 t. fresh lemon thyme*, chopped
1/4 lb. green seedless grapes, halved crosswise (about 3/4 cup)
Sea salt* and freshly ground pepper

In a large skillet heat the butter and oil over med. heat until the foam subsides. Add chicken to pan, and brown all sides for 8 mins., or until golden. Transfer to a plate, and cover with foil. Reduce heat and add shallot and garlic; cook for 3 mins. Stir in flour, and make a roux, stirring constantly for 2 mins. Add wine, and cook the mixture, stirring for 1 min. Add the broth, lemon juice, thyme, S&P to taste, and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate, and simmer covered for 15 mins. Add grapes, and continue simmering, uncovered, stirring occasionally for 3-5 mins. Serve with German-Style Fried Potatoes (tomorrow's recipe du jour), and a cold crisp salad.

"You have one. A divine spark. An uncommon call to an uncommon life!"

Serve others today, and have FUN doing it!!

Love,

MM