2 lbs. boneless, skinless chicken breasts
3 tbsp. unsalted butter
1/2 c. seedless grapes
A pinch salt
A pinch pepper
2 tbsp. finely chopped shallots
1/2 c. dry white wine
1 1/2 c. heavy cream

Flatten breasts, slice into 1/2-inch strips. Cook chicken 3 to 5 minutes over high heat with butter, salt and pepper in heavy skillet. Remove chicken and set juices aside. Saute shallots for 1 minute, add wine and the juices from chicken. After wine is reduced 1/2 add cream. If you're using fresh grapes cook for 4 to 5 minutes in sauce. Return chicken to chicken and cook through. If you're using canned grapes add them at last minute to just to heat through.