This is a quick dish, but elegant, and perfect now that warm weather has arrived.  Bon appétit!

Wine Country Chicken with Pan-Glazed Grapes makes 4 servings

• 2       tsp.            Salt
• 4       boneless chicken breasts *
• 3       Tbl.            butter
• 1 1/2  cups          seedless green grapes
• 1       Tbl.            oil
• 1/4     cup            finely chopped onion
• 1       clove          garlic, minced
• 3/4     cup            Sonoma County white wine
• 1/4    cup            water
• 1/4    cup            heavy cream
• 1       tsp.            minced fresh thyme
• 1/8     tsp.            pepper

Rub the chicken breasts all over with salt, cover and refrigerate for 1-2 hours.  Meanwhile, prepare remaining ingredients.

Melt 2 Tbl. butter in a large skillet over medium-high heat and sauté the grapes until lightly browned, stirring often.  Remove grapes and set aside.  (You will use the same pan to cook the chicken.)

Rinse the chicken breasts, drain them then pat dry with paper towels.  Season them with pepper.  If you’re using skinless breasts, dust them lightly on both sides with flour (not necessary for skin-on breasts.)

Add 1 Tbl. butter and 1 Tbl. oil to the pan.  When it bubbles add the chicken and brown it on both sides.  Add the onion and garlic to the pan and cook, stirring often, about 2 minutes.

Add wine and water to pan, stirring to deglaze any browned bits.  Cover pan, reduce heat to low and cook gently for 6-8 minutes * .

Remove chicken to a platter and cover to keep warm.  Add cream to pan, increase heat to high and boil until liquid in pan is reduced by about 1/3 and slightly thickened. Add grapes, thyme and pepper and heat through. Pour over chicken and serve.

* This recipe may also be prepared with bone-in chicken pieces. After browning, cook bone-in breasts covered over low heat 12-15 minutes, legs or thighs for 20-30 minutes.  Finish as described above.