4 chicken breast halves, skinned and boned
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
3/4 c. seedless green grapes, halved

Rub chicken with lemon, sprinkle with salt. Brown slowly in butter about 10 minutes, turning as necessary. Add wine, 2 tablespoons water and granules. Cover and simmer 30 minutes, turning occasionally. Remove chicken to serving platter, sprinkle with paprika; keep warm. Add water, if necessary, to pan to make 3/4 cup juice. Stir 1 tablespoon cold water into cornstarch; stir into juices, cook and stir over medium heat until thick and bubbly. Add grapes and heat thoroughly. Spoon grape sauce over chicken. Makes 4 servings.