• Serves 2  (342 Calories)

• 1 Tbsp + 1 Tsp olive oil

• 10 Oz skinned and boned chicken breasts

• 1 Tbsp minced shallots or onions

• ¼ Cup prepared instant chicken broth and seasoning mix

• 20 Small seedless green grapes cut into halves

• ¼ tbs salt

• 1/3 Cup Lombardo Dry Marsala Wine

• 1 Tbsp all purpose flour

• Freshly ground pepper 

In 10” non-stick skillet, heat olive oil over medium heat until bubby and hot. Add chicken and cook, turning once until browned on both sides. Add shallots or onion and cook until softned. Add wine and cook, stirring occasionally until liquid becomes syrupy, about 4 minutes. In measuring cup cup or small bowl, combine broth and flour until flour. Is dissolved. Pour over chicken mixture and cook, stirring constantly until  sauce thickens. Add grapes and stir. Sprinkle with salt, pepper and serve.