Great Grape Chicken

Recipe Ingredients

3		Chicken breasts - halved, boned, skinned (6 ha
3 lbs	1362g / 48oz	-- ¥
1		All)
2 tablespoons	30ml	Butter - (or margarine)
1 tablespoon	15ml	Orange marmalade - (I suggest, fresh coarsely-grate
		Peel)
1/4 teaspoon	1.3ml	Tarragon - crumbled
1/3 cup	78ml	White wine - dry
1		Green onion - thinly sliced (use
		The top)
1 cup	237ml	Grapes - seedless
		Red grapes - such as "flame")
1/4 cup	59ml	Cream - whipping
		Salt
		Nutmeg

Recipe Instructions

Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes.

Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small, sharp knife in thickest part).

Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken.

NOTES:

* Chicken in wine with grapes and orange -- This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from "Elegant Meals with Inexpensive Meats," by Ortho Books. Yield: Serves 4 to 6.

* (WT) I use a whole cut up chicken.

* (CSR) I like to cook the chicken in a black cast-iron pan; I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors.

Source:
California Grapes 1997

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