Instructions: 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 -

some variations. This colors in this dish are a feast for the eyes. The 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 colors.

Difficulty: easy.

Time: 30 minutes.

Precision: approximate measurement OK.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.