Steve Gordon'S Chicken With Grapes - cooking recipe

Ingredients

4 skinless, boneless chicken breasts
1/4 c. flour
salt and pepper
2 Tbsp. or so olive or peanut oil
1 onion, thinly sliced
mushrooms, thinly sliced
2 cloves garlic
1 c. white wine or a combination of white wine and chicken broth
1 bunch ripe green grapes, washed with stems removed

Preparation

Pound chicken breasts between plastic wrap until 1/4 to 1/2-inch thick.
Dredge chicken in flour, salt and pepper mixture. Heat oil in large skillet on medium-high heat.
Quickly brown chicken (add additional pepper, if desired).
Remove chicken from skillet when browned on both sides (need not be completely cooked); keep warm.