This is something I clipped out of Cooking Light ages ago...a great weeknight standby with nice flavor.
Balsamic Chicken with Grapes and Almonds
4 (4-oz) skinless, boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 teaspoons olive oil
1 cup seedless red grapes, halved
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 cup sliced almonds
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 3 minutes on each side or until golden brown.