1 cup yellow wine
1 cup packed light brown sugar
1/3 cup chicken broth
2 tablespoons salt
1 pound boneless, skinless chicken breasts
1 teaspoon olive oil
5 heaping teaspoons olive oil
2 tablespoons parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon salt
1 (8 ounce) bottle grape jelly
Mix wine, sugar and broth to make a gravy. In a medium mixing bowl, blend salt with all-purpose flour; stir into wine mixture. Cover cheesecloth and refrigerate a few hours to blend flavors.
Boil chicken breasts for about 1 hour, or until internal juices have drained and pliable, about 5 minutes. Drain chicken breasts. Remove meat from loaf.
Remain in a large saucepan with 3 inches of water in the pan. Add oil to pan and bring to a boil. Bring to a rapid boil, stirring constantly, for 2 minutes. Return skillet to a medium heat. Sprinkle with green grapes before adding chicken.
Stir cornstarch into chicken broth, stirring gently, until thickened, about 6 minutes. Return chicken and rice mixture to the pot, and reduce heat to medium-low. Simmer, covered, stirring occasionally, for about 45 minutes.
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