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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in a gardening book. My family just loves it, and itâs super easy! We think itâs excellent served with rice pilaf on the side. âAnita Dudiwka of Akron, Ohio Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
4 teaspoons butter |
2/3 cup white wine or reduced-sodium chicken broth |
2 tablespoons orange marmalade spreadable fruit |
3/4 teaspoon dried tarragon |
2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup half-and-half cream |
1-1/2 cups green grapes, halved |
Directions:
1. Sprinkle chicken with salt and nutmeg. In a large nonstick skillet coated with cooking spray, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned.
2. In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.
3. Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken. Yield: 6 servings.
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