Chicken Veronique

On shallow plate, combine flour, salt, pepper, and marjoram. Coat chicken breasts in this mixture. In heavy skillet over medium heat, melt butter. Add chicken breasts and cook for 4 minutes. Turn chicken over and cook 3-6 minutes longer until chicken is just done. Remove chicken from pan and cover with foil to keep warm. Add stock and grape juice to pan and bring to a boil, scraping up pan drippings. Boil over high heat for 6-8 minutes until sauce is reduced and thickened. Return chicken to pan along with red grapes, and cook over low heat for 2-3 minutes until grapes are hot and chicken is tender. Copyright 2006, F+W Publications, Inc. All rights reserved