|Whole chicken breasts||2 (Large Size)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onion||2 Tablespoon|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Seedless grapes||1 Cup (16 tbs), halved|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1 1⁄2 Cup (24 tbs)|
Skin, halve lengthwise, and bone chicken breasts.
Cut chicken breasts into 1-inch pieces; set aside.
In wok melt butter or margarine over medium-high heat.
Stir-fry mushrooms and onions in butter about 2 minutes or till soft.
Add chicken pieces and stir-fry about 5 minutes or till chicken is done.
Blend chicken broth and flour; add to chicken mixture.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Stir in grapes and wine; heat through.
Serve at once over rice.