This sauce has a very heavy, sweet grape flavor. If you are a grape lover, you will like the distinctive flavor, if you do not like grapes; this is probably not the sauce for you. The grapes could be substituted with mushrooms instead.
1 Lg. Onion, Minced
1 C. Grapes, halved
1 C. White Wine
2 C. Chicken Broth
2 Tbsp. Parsley, chopped
4 Garlic Cloves, minced
Canola Oil
All-Purpose Flour
Place about 1 cup of flour into shallow dish. Season well with salt and pepper. Trim chicken breast of fat. Slice into 3 or 4 pieces. Lightly pound to flatten to ¼ “pieces. Dredge chicken in flour. Heat 3 Tbsp. oil in skillet over med-high heat. Reserve the flour. Cook chicken in batches until golden brown, about 4 minutes per side. (Chicken may not be cooked through.) Transfer to plate. Heat 1 Tbsp. oil in skillet. Add onion and garlic. Sauté until translucent. Add grapes. Cook until softened. Sprinkle with 1 Tbsp. of reserved flour. Stir to coat. Cook about 10 minutes, stirring frequently. Add wine and broth. Bring to boil, stirring to break up any clumps from the flour. Return chicken to skillet and cover with a lid. Reduce heat and simmer until sauce is thickened. Stir in parsley. Serve over rice.
