2 lg. chicken breasts
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
Lg. handful grapes
1/2 tsp. tarragon
Pinch of salt
1/2 glass white wine
Sprinkle of lemon juice
Sliced red pepper

Cut up deboned and skinned chicken breasts in small slices. Shake in plastic bag with flour, salt, and pepper. Remove from bag and fry in butter. Low heat 2 or 3 minutes until breasts are white. Add grapes; toss all together with tarragon, pinch of salt, and wine; cook 1/2 covered 10 minutes. Sprinkle with lemon juice. Serves 2 persons.