2 tbsp. flour
1 tsp. fresh basil, chopped
1 tsp. tarragon leaves, chopped
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 skinned, boneless chicken breast halves
2 tbsp. olive oil
1 tbsp. Polander's chopped garlic
1 c. Chablis or dry white wine
2 c. seedless red grapes, halved
1 c. chicken broth (low-sodium)
1 tbsp. lemon juice
2 tbsp. fresh parsley, chopped

Combine flour, basil, tarragon, paprika, salt and black pepper. Mix well. Dredge chicken in flour mixture. In large skillet, heat olive oil over medium- high heat. Add chicken and cook 4 minutes on each side or until chicken is browned. Add garlic and wine and cook 3 to 5 minutes or until chicken is tender. Add grapes, chicken broth and lemon juice. Cook until thoroughly heated. Transfer chicken and grapes to serving platter, using a slotted spoon. Continue to cook broth mixture over high heat 5 minutes or until reduced to a glaze, spoon over chicken. Sprinkle with chopped fresh parsley.