2 whole chicken breasts
1/2 oz. of shallots
1/2 oz. of garlic
4 oz. mushrooms
4 oz. of white grapes cut in half
2 oz. of champagne
2 oz. of non fat milk
1/2 oz. of butter (made with polyunsaturated oil)
1/2 oz. of finely chopped parsley

Preheat electric pan at 350 degrees. Coat pan with polyunsaturated vegetable spray. Allow it to heat. Cut chicken breasts in half, dredge in flour and place in fry pan. Brown chicken on one side and turn over. Add mushrooms, grapes, garlic, shallots and seasoning. Deglaze pan with champagne and let sauce reduce for two minutes. Add non fat milk and let reduce for 2 minutes. Add butter and chopped parsley and let reduce until sauce thickens. Serves 4.