3/4 cup white wine
1 cup Italian grapes, cut in half (160 g)
1/2 tablespoon butter
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 small boneless and skinless chicken breasts (500 g)
3/4 cup white wine
1 cup Italian grapes, cut in half (160 g)
1/2 tablespoon butter
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 small boneless and skinless chicken breasts (500 g)
Cut the chicken breasts into 8 pieces
Season with salt and black pepper
In a skillet, cook the pieces in butter over high heat for 10 minutes or until golden brown on both sides
Gradually add the white wine mixed with nutmeg, scraping the bottom of the skillet with a wooden spoon
Cover the skillet and cook over low heat for 15 minutes or until the chicken is tender
Add the grapes and let it simmer for 1 minute
Transfer to a serving dish, sprinkle with sweet paprika, and serve immediately
