4 small Raley’s boneless, skinless chicken breasts
Salt and pepper
1/2 cup chicken broth
1/4 cup lemon juice
1/4 tsp. sugar
1 cup grapes, halved
Baby arugula (optional)
Chopped rosemary (optional)
Pound chicken to flatten, then season with salt and pepper. Melt butter and olive oil in a large skillet over medium-high heat. Cook for 3 to 4 minutes on each side or until nicely browned; remove from skillet.
Add broth, lemon juice and sugar to skillet; cook until liquid is reduced by half. Add chicken back to skillet with grapes and cook for a few minutes more. Serve over baby arugula and sprinkle with chopped rosemary, if you like.
Per serving: 272 calories, 35 g protein, 10 g total fat (3 g sat., 0 g trans), 9 g carbohydrate, 0 g fiber, 7 g sugar, 102 mg cholesterol, 154 mg sodium, 7 points