• 2 large, pounded chicken breasts or 2 half inch thick pork chops or sliced pork loin 
• Flour (seasoned with salt and pepper) 2 tbs. oil ,
  2 tbs. minced shallot 
• ½ cup seedless grapes, halved ¼ cup dry white wine
• 2 tsp. brandy (any dark whiskey will do) , ¾ cup chicken broth 
• 2 tsp. packed dark brown sugar , 1 tbs. Dijon mustard 

Pat meat dry and dredge in flour, shake off excess. Heat oil in large skillet until it shimmers and brown meat on both sides. 

Transfer meat to platter, add shallot and grapes to skillet and cook over moderately low heat, stirring occasionally for 3 minutes. 

Add wine & brandy and simmer until almost all the liquid is evaporated. Add broth and brown sugar, whisking, and boil until mixture is reduced by half. 

Return meat to pan with and juices that have accumulated on the plate and simmer for 2 minutes or until meat is heated through, and then transfer to platter. Remove the skillet from the heat, whisk in the mustard and salt/pepper to taste, and pour over meat. Serves 2