3 tablespoons butter
1 1/2 tablespoons vegetable oil
6 skinless boneless chicken breast halves
1/2 cup dry white wine
1 1/2 cups heavy cream
3/4 pound seedless green grapes — halved
salt — to taste pepper — to taste
1.) Heat butter and oil in a large frying pan over medium high heat. Add chicken and saut?, turning once, until meat turns white, about 8 minutes. Remove from pan and keep warm. Add wine to pan and bring to a boil. scraping up browned bits from bottom of pan with a wooden spoon.
2.) Stir cream into pan. Boil, stirring occasionally, until sauce thickens slightly, about 5 minutes. Add chicken and grapes. Heat through.