|Whole chicken breasts||2 Medium, skinned, boned and halved lengthwise|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
|Seedless green grapes||3⁄4 Cup (12 tbs), halved|
Rub chicken well with the lemon; sprinkle lightly with salt.
In skillet brown chicken slowly in hot butter or margarine about 10 minutes, turning chicken pieces as necessary to brown evenly.
Drain off fat.
Add wine, 2 tablespoons water, and the chicken bouillon granules.
Cover and simmer for 25 to 35 minutes or till chicken is tender, spooning wine mixture over chicken occasionally.
Remove chicken to serving platter.
Sprinkle with paprika; keep warm.
Skim fat from pan juices.
Measure juices, adding water if necessary to make 3/4 cup, Return juices to pan.
Stir 1 tablespoon cold water into cornstarch; stir into juices.
Cook and stir over medium heat till mixture is thickened and bubbly Add grapes and heat through.
Spoon the grape sauce over chicken.
Garnish with lemon slices, if desired.