2 chicken breasts
1/2 sm. lemon
1 tbsp. butter
1/3 c. dry white wine
2 tbsp. water
1/4 tsp. instant chicken bouillon granules
Paprika
1 tbsp. cold water
1 tsp. cornstarch
3/4 c. seedless green grapes, halved

Rub chicken well with lemon; sprinkle lightly with salt. In skillet, brown chicken slowly in hot butter about 10 minutes, turning chicken pieces as necessary to brown evenly. Drain fat. Add wine, 2 tablespoons water, and chicken bouillon. Cover and simmer for 25 to 35 minutes or until chicken is tender, spooning wine over chicken occasionally. Remove chicken; sprinkle with paprika. Skim fat from juices. Measure juices, adding water if necessary to make 3/4 cup. Return juices to pan; stir 1 tablespoon cold water into cornstarch. Stir into juices. Cook over medium heat until mixture is thickened and bubbly. Add grapes and heat through. Spoon grape sauce over chicken.