Instructions: Sprinkle chicken breasts with salt and nutmeg. In a large frying pan, heat butter over over medium-high heat and brown chicken lightly. Add marmalade, tarragon, green onion, and wine. Cover, reduce heat, and simmer 10 minutes; add grapes, cover again, and continue cooking until chicken is cooked through (about 10 minutes longer; test in the thickest part with a small kitchen knife). Using a slotted spoon, remove chicken and grapes to o heated serving dish; keep warm.

Add cream to liquid in pan. Bring to a boil, stirring; cook until sauce is reduced and slightly thickened. Salt to taste. Pour sauce over chicken.

Yield: 4
to 6 Servings

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