•  Four 4-6 oz. salmon filets*
• 1/4 cup flour
• Salt and pepper (to taste)
• 3 Tbs. butter or margarine
• 1/2 cup Welch's 100% Grape Juice made from Concord grapes
• 1/2 cup chicken broth
• 1/2 tsp. dill
• 1/4 cup half-and-half cream
• 1-2 tsp. freshly squeezed lemon juice
• Lemon slices, for garnish
• Parsley, for garnish

Dust salmon filets generously with mixture of flour, salt, and pepper to coat. Melt butter in broad skillet. Add filets; cook over medium-high heat for 5 to 10 minutes per side until filets are opaque or just beginning to flake in thickest part. Remove to warm plate. Deglaze pan with grape juice and broth, loosening browned particles. Stir in dill and half-and-half. Cook just until slightly thickened. Season with salt and pepper; add lemon juice to taste. To serve: spoon sauce over filets. Garnish with lemon slices and parsley. Makes 4 servings.

*Can substitute chicken breast halves for salmon.

Recipe courtesy of the New York Wine & Grape Foundation and the National Grape Cooperative.