Ingredients

• 1/4 cup all-purpose flour
• 4 (4 ounce) chicken breasts, cutlets
• 1 teaspoon sea salt
• 1/4 teaspoon pepper, freshly ground
• 3 teaspoons canola oil, divided
• 1/4 shallot, thinly sliced or minced
• 1 cup green seedless grape, halved
• 1 cup red seedless grapes, halved
• 1 cup white wine or 1 cup apple juice
• 1 cup chicken broth
• 1 1/2 tablespoons fresh parsley, chopped or 1 1/2 teaspoons dried parsley

Instructions

1. Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

2. Add remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.