Sauteed Chicken Breasts with Red Grape Sauce

From Cooking Pleasures Magazine February/March 2002

4 boneless skinless chicken breast halves
1/2 tsp salt
1/2 tsp fresh ground pepper
4 Tbsp butter, divided
2 C red seedless grapes, halved
3 Tbsp sherry vinegar or red wine vinegar
1 tsp salt

Sprinkle chicken with salt and pepper. In large skillet, melt 2 tablespoons butter over medium high heat. Add chicken; cook 6 minutes or until no longer pink in center, turning once. Place chicken on serving platter; cover loosely with foil. Place remaining butter, grapes, vinegar and sugar in same skillet. Cook over high heat 2 minutes or until boiling and grapes are hot, stirring frequently. Pour sauce over chicken.