Title: Great grape chicken
 Categories: Poultry, Usenet
      Yield: 4 Servings
 
      3    Chicken breasts, halved,
           -boned, skinned (6 halves,
           -about 3 lb in all)
      2 T  Butter (or margarine)
      1 T  Orange marmalade (I suggest
           -fresh coarsely-grated
           -orange peel)
    1/4 t  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
           Salt
           Nutmeg
 
  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