Sauteed Chicken Breast with Mustard and Grapes
| Yield: | 1 Servings |
| Categories: |
| 2 | Boneless chicken breasts; pounded to about, 1/2-inch thick, (about 3/4 pound) | |
| Flour seasoned with salt and pepper for dredging | ||
| 2 | tb | Vegetable oil |
| 2 | tb | Minced shallot |
| 1/2 | c | Seedless red or green grapes, halved |
| 1/4 | c | Dry white wine |
| 2 | ts | Brandy |
| 3/4 | c | Canned chicken broth |
| 2 | ts | Firmly packed dark brown sugar |
| 1 | tb | Dijon-style mustard |
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