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Chicken Breasts Veronique

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Ingredients
  Chicken breasts 4 Pound, skinned boned and split
  Butter/Margarine 2 Tablespoon
  Orange marmalade 1 1⁄2 Tablespoon
  Tarragon 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Seedless green grapes 1 1⁄2 Cup (24 tbs)
  Salt To Taste
Directions

Rinse chicken and pat dry.
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat.
Add chicken, a portion at a time, without crowding.
Cook, turning as needed, until lightly browned on both sides, about 5 minutes.
Add more butter to pan as needed.
Return all chicken to pan.
Stir in marmalade, tarragon, and wine.
Cover and simmer very gently until meat in thickest part is no longer pink (cut to test), 15 to 20 minutes.
Transfer chicken to a serving dish; keep warm.
Stir cream into pan juices; bring to a rolling boil.
Stir in cornstarch-water mixture; return to a boil, stirring.
Mix in grapes, return to a boil, and immediately pour over chicken.
Season to taste with salt.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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