CHICKEN BREASTS VERONIQUE

4 chicken breasts, skinned and boned.
2 TBL butter
1 1/2 TBL orange marmalade
1/2 tsp dry tarragon
1/2 C. dry white wine
1/2 C. whipping cream, or half & half
salt
1 1/2 C. seedless green grapes (optional)

Rinse chicken and pat dry. Melt butter in a wide frying pan over medium
heat. Add chicken, turning once until browned on both sides.
Stir in marmalade, tarragon, and wine. Bring to a boil over high heat, then
reduce heat, cover, and simmer, turning once, until meat is no longer pink
when slashed in the thickest part (about 15 min.) Transfer chicken to a
serving dish, keep warm. Add cream to pan juices, boil, stirring, until
slightly reduced. (Thicken with corn starch if needed.) Season to taste,
then mix in grapes and return to a boil. Pour over chicken.            J. Ellefson