2 1/2 lb. chicken cutlets cut in pieces
6 to 8 bacon slices
1/2 c. dry white wine
1 1/2 c. sliced mushrooms
1 can artichoke hearts, drained
2 c. seedless grapes
1/2 tsp. each: salt, tarragon, paprika
1 tbsp. cornstarch

Fry bacon in pan until crisp and rain reserving 2 tablespoons of fat in pan. Season chicken with salt, tarragon and paprika and lightly brown in bacon fat. Add wine and mushrooms, heat to boiling.

Cover, reduce heat and simmer until done, about 40 minutes. Remove chicken from pan and keep warm. Place grapes and cut up pieces of artichoke in pan and heat. Add cornstarch mixed with 2 tablespoons of water and stir while heating. When it boils stir 1 minute longer.