Andalucian Chicken

2 lbs chicken breasts
¾ tsp. salt
1/8 tsp. ground medley peppercorn
3 tbsp. olive oil
1 cup sliced onion
2 garlics, minced
¾ cup dry white wine
6 tbsp. finely chopped fresh cilantro
1/3 cup unsweetened white grape juice
½ tsp. coriander
¼ tsp. cumin
¼ tsp. red pepper
1½ cups seedless green grapes, halved

Sprinkle chicken with salt and pepper. Heat oil in large skillet. Add chicken,
cook 2 minutes on each side or until lightly browned. Add onion and
garlic, sauté 2 minutes or until onion is tender. Stir in wine, 3 tbsp
cilantro, juice, and the spices. Bring to boiling. Cover and reduce heat
and simmer 30 minutes or until chicken is done.

Transfer chicken to serving plate and keep warm. Increase heat to medium high;
cook until the sauce is reduced to 1 cup. Stir in grapes. Spoon sauce
over chicken. Sprinkle with remaining cilantro.

6 servings