Instructions: Place oil in 12 inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for 4 to 6 minutes, or just until browned on both sides. Drain excess oil from skillet. Add
juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer pink and juices run
clear. Remove chicken from skillet and place on serving platter. Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add grapes and peel. Cook
for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken.

Yield: 6 servings

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