Vineyard Chicken

Servings: 2 | Serving size: 1 chicken breast

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

Doubling this recipe requires making two batches in separate skillets. Leftovers do not keep well.

Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version or Mashed Parsnips

AND

Serve with Roasted Beets or Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion

Pre-heat the oven to 200° F.

Whisk the flour into the milk until smooth. Set aside.

Melt the butter in a large non-stick skillet over medium heat. Add the garlic and cook for one minute. Do not let it turn brown or it will be bitter.

Reduce the heat to medium-low and add the chicken breasts. Cook them on both sides until lightly browned. Add 1/4 cup of the lemon juice and cook for about one minute.

Place the chicken breasts in a small roasting pan in the oven.

Deglaze the pan with the remaining lemon juice and white wine. Reduce the amount of sauce by 1/2. Remove the pan from the heat. Place 2 tablespoons of the sauce into the milk and whisk slowly.

Reduce heat to low. Add the milk mixture to the pan and whisk in the goat cheese.

Add the chicken from the oven and any juice in the roasting pan to the sauce. Toss in the grapes and cook for about 4 - 5 minutes until heated through.

Serve over Plain Mashed Potatoes and sprinkle the dill over the top of the chicken.