1 lemon
4 (4 oz.) chicken breasts, skinned and boned, halved
Salt and pepper to taste
4 tbsp. butter
2 tbsp. cold water
2 tsp. cornstarch
1 c. seedless red or green grapes
2/3 c. light cream
2 tbsp. dry white wine

Squeeze lemon juice over chicken. Sprinkle with salt and pepper. Melt butter in a large skillet. Add chicken breasts. Cook until browned and juices run clear when chicken is pierced with a fork, turning as needed. Remove and keep warm; reserve drippings in skillet. Mix water and cornstarch in a small bowl. Stir into drippings. Add grapes and cream. Cook and stir until sauce thickens. Stir in wine. Spoon over chicken. Makes 4 servings.