Makes 4 servings

Enjoy every bit of this luscious sauce by serving the chicken over couscous or rice. The dish is elegant, stylish, and ideal for a Valentine's Day dinner.

For the chicken
2 tablespoons all-purpose flour
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon pepper
16 ounces skinless, boneless chicken breasts
1 tablespoon unsalted butter

For the sauce
1 tablespoon cold water
1 tablespoon cornstarch
¾ cup white zinfandel wine(see Tip)
¾ cup chicken broth
¼ teaspoon pepper, or to taste
1 ½ teaspoons finely chopped fresh rosemary or ¼ teaspoon dried rosemary, crushed
1 tablespoon unsalted butter
¼ cup finely chopped shallot

To complete the recipe
1 ½ cups halved seedless red grapes (about 7 ounces)
Sprigs of fresh rosemary for garnish

Combine the flour, paprika, salt, and pepper in a flat-bottomed shallow bowl. Press both sides of the chicken breasts into the mixture to lightly coat.

Heat the butter in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes per side or until thoroughly cooked.

Meanwhile, to prepare the sauce, stir together the water and cornstarch in a medium bowl until smooth. Stir in the wine, chicken broth, and pepper. Set aside.

Melt the butter in a small saucepan over medium heat. Add the shallot; cook, stirring for 1 minute or until transparent but not browned. Stir the chicken broth mixture and pour it into the saucepan. Bring to a boil, stirring constantly, over medium-high heat. Reduce the heat to low and simmer, stirring frequently, for 2 minutes or until the sauce is thickened and glossy.

Pour the sauce over the chicken and stir, scraping the bottom of the pan around the chicken. Reduce the heat to low. Add the grapes and stir gently for 1 minute or until warm.

To serve, spoon the grapes and sauce over the chicken. Garnish with rosemary sprigs.