Great Grape Chicken
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
halved, boned, skinned |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
orange marmalade
|
|
| ¼ | teaspoon |
tarragon leaves
crumbled |
|
| ⅓ | cup |
white wine
dry |
*
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | cup |
grapes, seedless
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
halved, boned, skinned |
|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
orange marmalade
|
|
| 1.3 | ml |
tarragon leaves
crumbled |
|
| 79 | ml |
white wine
dry |
*
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| 237 | ml |
grapes, seedless
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Directions
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.
