2 tbsp. flour
1/4 tsp. dried basil, crumbled
1/4 tsp. dried tarragon, crumbled
1/4 tsp. paprika
Salt and pepper to taste
4 chicken breasts, boned and skinned
1 tbsp. Canola oil
1 tbsp. butter
2 sm. garlic cloves, minced
1/2 c. white wine
1 c. red grapes, halved
1/2 c. chicken broth
1 tsp. lemon juice
1 tbsp. fresh parsley, chopped

Mix flour and seasonings together and coat chicken. Heat oil and butter in skillet over medium high heat. Stir in garlic. Saute chicken on both sides until golden brown. Pour in wine; cover and cook until chicken is done, about 3 minutes. Add grapes, broth, and lemon juice; continue cooking until heated through. Remove chicken and grapes to serving platter. Keep warm. Continue cooking sauce until reduced in half. Pour sauce over chicken and grapes. Garnish with parsley and serve.