Ingredients

1 tablespoon plus 1 teaspoon
margarine
10 ounces skinned and boned
chicken breasts
1 tablespoon minced shallots or
onion
1/3 cup dry Marsala wine
¼ cup prepared instant chicken
broth and seasoning mix
(prepared according to packet
directions), at room temperature
1 teaspoon all-purpose flour
20 small seedless green grapes,
cut into halves
¼ teaspoon salt
Dash freshly ground pepper

Instructions

1. In 9 or 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot; add chicken and cook, turning once, until browned on both sides. Add shallots (or onion) and cook until softened; add wine and cook, stirring occasionally, until liquid becomes slightly syrupy, about 4 minutes.
2. In measuring cup or small bowl combine broth and flour, stirring to dissolve flour; pour over chicken mixture and cook, stirring constantly, until sauce thickens. Add grapes and stir to combine; sprinkle with salt and pepper and serve.