Chicken with Grapes and Sweet Potato Fries

Chicken ingredients:
3-4 chicken breasts
1 1/2 Tbs. canola oil
3 Tbs. chicken stock
1/4 cup white wine or chicken broth
2 Tbs. apple jelly
1/4 tsp. salt
3/4 cup sliced seedless grapes
snipped chives or parsley for garnish

Sweet Potato Fries:
2 sweet potatoes, peeled and sliced into sticks
1 Tbs. pumpkin pie spice seasoning
1 1/2 Tbs. olive oil

Browning meat without butter requires cooking at a lower temperature with thinner cuts of meat and adding chicken stock for moisture if it turns dry.  Place chicken breasts between two sheets of plastic wrap and pound with a rolling pin or meat mallet until about 1/4 - 1/2 inch thick.  Heat fry pan over medium heat for 1 minutes and add oil.  Add chicken breasts, turning down heat just a little if there's too much sputtering.  Add just a touch of salt to each chicken breast.  Brown on one side for about 4-5 minutes.  Turn to brown the other side for another 4 minutes, covering with a lid and adding chicken stock if it gets too dry.  Add white wine and melt in apple jelly, cover, and simmer several minutes more.  Check for doneness, add grapes and heat through.  Top with chopped chives or parsley.

Peel and slice sweet potatoes.  Place in a bowl and toss with the olive oil.  Sprinkle them with pumpkin pie spice.  Spread potatoes in a shallow baking dish or jelly roll pan sprayed with PAM.  Roast at 375 degrees for 20-25 minutes, turning them over once about halway through the baking time so that they cook evenly.