8-- chicken thighs, boneless and skinless, cut into 1-inch cubes
1/2teaspoon freshly ground black pepper
2tablespoons olive oil, divided
2-- shallots, minced
1/2cup white wine
1/2cup low-sodium chicken broth
1teaspoon Dijon mustard
1cup red grapes, halved
1teaspoon chopped fresh rosemary
Season chicken thigh cubes with salt and pepper. In a medium sized sauté pan, heat 1 tablespoon olive oil over high heat. When oil is hot but not smoking, add chicken thighs and sauté, stirring, until browned on all sides, about 5 to 6 minutes.
Remove chicken cubes from pan and reserve. Reduce heat to medium and add remaining olive oil and shallots. Stir until softened, about 1 minute. Add wine, broth, and mustard, turn heat to high, and boil. Reduce by half.
Return chicken cubes to pan along with any accumulated juices, stir to heat through. Add grape halves and rosemary and stir until coated with sauce. Simmer for 1 to 2 minutes until heated through. Serve.