Instructions: Melt 1 tablespoon of butter in a saute pan over medium high heat. Season chicken breasts with salt and pepper. Saute chicken for 3-5 minutes each side, or until lightly browned and cooked through. Transfer chicken to a warm plate.

Add remaining butter to pan. When melted, stir in flour and cook 1 minute.

Add white wine and chicken stock, whisking to mix with butter and flour. Add half and half. Continue whisking until mixture begins to thicken. Stir in grapes and cook for another 30 seconds. Spoon sauce over chicken.

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