3-4 whole chicken breast, boned, skinned & split
1/4 lb. green seedless grapes
1 c. white wine
1/2 tsp. tarragon
2 tbsp. flour
1/2 c. water

Wash chicken breast and pat dry. Divide each into 3 strips. Melt a little butter and saute until golden brown. Add wine and tarragon, cover and simmer 10 minutes. Cut a small cluster of grapes for garnish, cut remaining grapes in half and add to chicken, simmer another 5 to 10 minutes or until tender. Remove chicken to platter, make a paste of flour and water, thicken remaining liquid in pan, stir until smooth. Pour over chicken. Serve with rice and spinach salad. Very nice for company.