*  Exported from  MasterCook  *
                            GREAT GRAPE CHICKEN
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Chicken breasts, halved,
                         -boned, skinned (6 halves,
                         -about 3 lb in all)
    2       tb           Butter (or margarine)
    1       tb           Orange marmalade (I suggest
                         -fresh coarsely-grated
                         -orange peel)
      1/4   ts           Tarragon, crumbled
      1/3   c            White wine, dry
    1                    Green onion,
                         -thinly sliced (use
                         -part of the top)
    1       c            Grapes, seedless
                         -(try red grapes,
                         -such as “Flame”)
      1/4   c            Cream, whipping
   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.
   *  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
   : Difficulty:  easy.
   : Time:  30 minutes.
   : Precision:  approximate measurement OK.
   : Wayne Thompson, Tolerant Systems, San Jose CA
   (waynet@tolerant) : Conor Rafferty, Stanford
   University, Palo Alto CA (conor@fuji)
   : Copyright (C) 1986 USENET Community Trust
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