3 tbsp. dried bread crumbs
1/2 tsp. tarragon
1/8 tsp. black pepper
Dash nutmeg
2 whole chicken breasts, skinned and boned
2 tbsp. butter
1 sm. onion, diced
1/4 lb. mushrooms, sliced
2 tbsp. dry white wine
1 chicken bouillon cube
1 c. seedless green grapes

Mix bread crumbs, tarragon, pepper, nutmeg. Dip chicken in crumb mixture. In skillet heat butter - cook chicken until golden brown (about 5 minutes). Add onion, mushrooms, wine, bouillon, and 2 tablespoons water. Heat to boiling; reduce heat to low, cover and simmer 10 minutes. Add grapes and cook 5 minutes. Serve with rice if desired. Makes 4 servings. Approximately 240 calories, 68 milligrams cholesterol.