4    Half chicken breasts

           - boned and skinned
           - about 1 1/4 lbs total
    1/2 ts Salt

    1/2 ts Dried basil, finely crushed

    1/4 ts Dried tarragon

           - finely crushed
    1/4 ts Paprika

    1/8 ts White pepper

      2 tb Flour

      1 tb Olive -OR- vegetable oil

      2    Garlic cloves, finely minced

    3/4 c  Chicken broth

      1 tb White wine vinegar

      1 ts Lemon juice

      2 c  Halved seedless red grapes

      1 tb Finely chopped fresh parsley

     Cut each chicken breast in half, lengthwise.  Blend together salt,
  basil, tarragon, paprika, white pepper and flour.  Toss with chicken
  strips, saving any excess seasoned flour.
     Heat oil in skillet.  Add chicken and cook over moderately high heat
  until golden brown; turn and brown other side.  Add garlic and sprinkle on
  any leftover seasoned flour.  Add broth, vinegar and lemon juice; cover
  and cook 5 minutes.  Add grapes and cook, uncovered, 5 minutes longer or
  just until chicken is tender.  Remove chicken and grapes to heated serving
  platter.  Boil pan liquid 1 minute and pour over chicken.  Sprinkle with
  parsley.  Makes 4 servings.
  Nutritional Information per Serving: 276 calories; 8 grams fat; 32
  grams protein; 19 grams carbohydrates; 77 milligrams cholesterol; 84
  milligrams sodium; 1 gram dietary fiber.