Chicken Breasts Veronique (For Two People)

• 2 whole chicken breasts (about 3/4 lb. each), split, boned and skinned
• salt
• 3 Tbsp. butter or margarine
• 1 Tbsp. orange marmalade
• 1/4 tsp. tarragon, crumbled
• 1/4 c. dry white wine
• 8 medium sized mushrooms, fluted, stemmed and trimmed
• 1/4 c. whipping cream
• 1/2 tsp. cornstarch
• 2 tsp. water
• 3/4 c. seedless grapes
• parsley sprigs

1. Sprinkle chicken lightly with salt.
2. Melt 1 tablespoon of the butter in wide frying pan over medium heat.
3. Add chicken breasts and cook until golden on each side.
4. Stir in marmalade, tarragon and wine.
5. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part.
6. Transfer to warm serving dish.

chicken breasts, salt, butter, orange marmalade, tarragon, white wine, mushrooms, whipping cream, cornstarch, water, grapes, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348648 (may not work)