waynet@tolerant.UUCP (Wayne Thompson) (10/25/85)
*** REPLACE THIS LINE WITH YOUR RECIPE *** Have patience, I'm typing thru a dial-up and I don't have a proper termcap for this terminal. Anywho, I've read and consumed many YMMMM entries in this group. (from - Elegant Meals with Inexpensive Meats(Ortho books)) Chicken Breasts with Grapes: 3 whole chicken breasts(6 halves, about 3 lbs. in all), halved, boned, and skinned. Salt and nutmeg 2 T. butter or margarine 1 T. orange marmalade 1/4 t. crumbled tarragon 1 green onion, thinly sliced(use part of the top) 1/3 C. dry white wine 1 C. seedless grapes 1/4 C. whipping cream 1.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). 2.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. Makes 4 to 6 servings. ------------ I use a whole cut up chicken. p.s GAWWD this was painful. Try authoring a file in a foreign termcap, guessing where the cursor is, etc. like you wouldn't beleive!!