Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chicken breasts, halved,
-boned, skinned (6 halves,
-about 3 lb in all)
2 tb Butter (or margarine)
1 tb Orange marmalade (I suggest
-fresh coarsely-grated
-orange peel)
1/4 ts Tarragon, crumbled
1/3 c White wine, dry
1 Green onion,
-thinly sliced (use
-part of the top)
1 c Grapes, seedless
-(try red grapes,
-such as "Flame")
1/4 c Cream, whipping
Salt
Nutmeg
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. 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.
:
: Wayne Thompson, Tolerant Systems, San Jose CA
(waynet@tolerant) : Conor Rafferty, Stanford
University, Palo Alto CA (conor@fuji)
