Lemony Chicken with Grapes

Ingredients

• 1 tbsp. butter
• 1 tbsp. olive oil
• 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)

Instructions

1. 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.
2. 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.