3 whole chicken breasts, skinned & halved
Flour for dredging
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. tarragon
4 tbsp. butter
2 tbsp. vegetable oil
1/4 c. finely chopped onions
1/2 c. chicken stock
1/2 c. dry white wine
1/2 lb. sliced mushrooms
2 c. seedless green grapes

1. Preheat oven to 375 degrees.

2. Coat the chicken pieces with the flour mixed with the salt, pepper and tarragon. Brown the chicken on all sides in 2 tablespoons of the butter and the oil in a skillet. Place the pieces in a single layer in a shallow baking pan.

3. Add the onions to the butter left in the skillet and cook until tender. Pour in the stock and wine; bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes.

4. Saute the mushrooms in the remaining 2 tablespoons of butter and add along with the grapes to the chicken. Bake for 8-10 minutes longer. 6 servings.