|Skinless, boneless chicken breast halves||4|
|Ground pepper||1⁄8 Teaspoon|
|Dried thyme||3⁄4 Teaspoon|
|Finely chopped shallots||3 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated orange zest||1 Teaspoon|
|Seedless grapes||1 Cup (16 tbs) (Green And/Or Red Colored)|
|Orange slices||4 (Thin)|
|Grape clusters||4 Small|
1. Season chicken with salt, pepper, and 1/2 teaspoon of thyme. Melt butter in a large frying pan over medium heat. Add chicken and cook, turning, until golden outside, 8 to 10 minutes. Remove chicken from pan.
2. Add shallots to pan and cook until softened, about 2 minutes, stirring often. Add wine, broth, and remaining 1/4 teaspoon thyme and bring to a boil, stirring up browned bits from bottom of pan. Add cream and orange zest. Return chicken to pan. Add grapes and simmer until chicken is white throughout and sauce is slightly reduced, 3 to 5 minutes.
3. Serve garnished with orange slices and grape clusters.