Side Pannel
Great Grape Chicken
Ingredients List
- 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
Directions
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
* (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)
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
* (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)
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
