4 (4 oz.) skinless boneless chicken breasts
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 c. red seedless grapes, halved
1/2 cup fat-free, less sodium chicken broth
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/4 c. sliced almonds

Sprinkle chicken with salt and pepper. Heat oil in large non-stick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until golden brown. Remove chicken from the pan. Reduce heat, stir in grapes, broth, vinegar and sugar. Bring to boil, cook until reduced to 1 c. (about 6 minutes). Return chicken to pan, cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

Yields 4 servings.