4 whole chicken breasts (use deboned chicken)
1 c. cracked crumbs
1/4 tsp. freshly ground black pepper
1/2 tsp. dried tarragon
Pinch of nutmeg
3 tbsp. butter
1/4 c. chopped onion
1/2 c. chicken broth
1/2 c. white wine
2 c. sliced fresh mushrooms
2 tbsp. butter
2 c. seedless green grapes

Remove skin from chicken breasts and cut in half. Combine cracker crumbs, pepper, salt, tarragon and nutmeg. Coat chicken with this mixture.

Melt butter in skillet. Brown chicken on both sides. Remove chicken and place in a single layer in baking dish. Preheat oven to 375 degrees.

Saute onion sin skillet until transparent. Drain off excess fat. Pour in broth and wine, bring to a boil. Pour around chicken. Bake uncovered 30 minutes.

Melt 2 tablespoons butter in skillet. Saute mushrooms until tender. Place mushrooms and grapes around chicken. Return to oven and bake 10 to 15 minutes longer. Serves 8.