Sautéed Chicken Breasts with Grapes
Rinse chicken breasts and pat dry. Drizzle with lemon juice and let stand about 30 minutes.
Lightly pat chicken dry. Season with salt and pepper and dredge in flour. Heat 2 tablespoons clarified butter in a pan. Add chicken breasts and cook until browned on both sides. Transfer chicken to a paper towel-lined plate to drain.
Rinse grapes and cut in half if desired. Arrange grapes on a plate with grape leaves (if available) and top with chicken breasts. Serve immediately.