Balsamic Chicken with Grapes and Almonds

This is something I clipped out of Cooking Light ages ago...a great weeknight standby with nice flavor.

The magazine recommended serving it with wilted spinach and cous cous; I substituted red swiss chard for the spinach and just sauteed it in garlic and olive oil. I must report, the recipe says it serves four, but I might double the sauce next time. You can't have too much sauce! I toasted the almonds to make them extra-yummy.

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.

Remove chicken from pan. Reduce heat; stir in grapes, broth, vinegar and sugar. Bring mixture to a boil, cook until reduced to 1 cup (about 6 minutes).

Return chicken to pan; cook 3 minutes or until done, turning to coat.

Sprinkle with almonds immediately before serving. Serves 4.