Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts, halved, 

  2. 1 Green onion, -boned, skinned 

  3. 6 halves, -thinly sliced (use -about 3 lb in all) -part of the top

  4. 2 T Butter (or margarine) 

  5. 1 C Grapes, seedless

  6. 1 T Orange marmalade 

  7. 1/4 C Cream, whipping

  8. 1/4 t Tarragon, crumbled Salt

  9. 1/3 C White wine, dry Nutmeg

Instructions Jump to Ingredients ↑

  1. 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 — This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from ‘Elegant Meals with Inexpensive Meats,’ by Ortho Books. Servings: 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. : : Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) : Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji) : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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