2 whole chicken breasts, split, skinned, boneless
1 1/2 c. green seedless grapes
2 tbsp. cornstarch
3 tbsp. chopped parsley
3/4 c. dry white wine
3/4 c. chicken broth

Saute chicken in nonstick skillet, either in 4 pieces or 2" strips. Saute until chicken is opaque; add the grapes and the wine and simmer, uncovered for 5 minutes. Transfer to serving dish, keep warm. Dissolve cornstarch in chicken broth, add to the pan juices with parsley. Cook and stir until thickened, pour over the chicken and grapes. Serve at once. Serves 4.