Chicken with Riesling and Grapes
chicken breasts, halved
green grapes, seeded and halved
1In a large skillet, heat the butter and oil over moderately high heat, until the foam subsides.
2In 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.
3Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes.
4Stir in the flour and cook the roux, stirring, for about 2 minutes.
5Add the Riesling and cook the mixture, stirring, for 1 minute.
6Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.
7Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes.
8Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.