2 tb Unsalted butter
1 tb Olive oil
Whole chicken breast, halved
Shallot, minced
Garlic clove, minced
2 ts All purpose flour
1/3 c  Riesling wine
1/2 c  Chicken broth
2 ts Lemon juice, fresh
1/8 ts Dried thyme, crumbled
1/4 lb Green seedless grapes *

* halved crosswise (about 3/4 c) In a large skillet, heat the butter and
oil over moderately high heat, until the foam subsides. In the fat, brown
the chicken on all sides for about 8 minutes, or until its golden brown.
Transfer it with tongs to a plate. Reduce the heat to moderately low and in
the fat remaining in the skillet, cook the shallot and garlic for about 3
minutes. Stir in the flour and cook the roux, stirring, for about 2
minutes. Add the Riesling and cook the mixture, stirring, for 1 minute.
Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the
mixture to a boil, stirring. Return the chicken to the skillet with any
juices from the plate and simmer the mixture, covered, for 15 minutes. Add
the grapes and simmer the mixture, uncovered, stirring occasionally, for 3
to 5 minutes, or until the chicken is cooked through.