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Chicken Veronique

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 all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Sprinkle chicken with salt and nutmeg. In a large nonstick skillet
coated with cooking spray, cook chicken in butter over medium heat

Printed from tasteofhome.com Oct 13, 2008

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Chicken Veronique cont.

for 3-5 minutes on each side or until lightly browned. In a small
bowl, combine the wine, marmalade and tarragon. Add to skillet; bring
to a boil. Reduce heat; cover and simmer for 7-11 minutes or until
chicken juices run clear. Remove chicken and keep warm. 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 over chicken.

Yield: 6 servings.