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| 4 | Half chicken breasts boned and skinned about 1 1/4 lbs total |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Dried basil, finely crushed |
| 1/4 Teelöffel | Dried tarragon finely crushed |
| 1/4 Teelöffel | paprika |
| 1/8 Teelöffel | white pepper |
| 2 Esslöffel | flour |
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 | Garlic cloves finely minced |
| 3/4 Tasse | chicken broth |
| 1 Esslöffel | white wine vinegar |
| 1 Teelöffel | lemon juice |
| 2 Tasse | Halved seedless red grapes |
| 1 Esslöffel | parsley fresh, finely chopped |
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Cut each chicken breast in half, lengthwise. Blend together salt, basil, tarragon, paprika, white pepper and flour. Toss with chicken strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high heat until golden brown; turn and brown other side. Add garlic and sprinkle on any leftover seasoned flour. Add broth, vinegar and lemon juice; cover and cook 5 minutes. Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender. Remove chicken and grapes to heated serving platter. Boil pan liquid 1 minute and pour over chicken. Sprinkle with parsley. Makes 4 servings. Nutritional Information per Serving: 276 calories; 8 grams fat; 32 grams protein; 19 grams carbohydrates; 77 milligrams cholesterol; 84 milligrams sodium; 1 gram dietary fiber.
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