2 lb. boneless chicken tenders
Butter, salt and pepper (or butter)
2 shallots, diced
1 tbsp. rosemary
1/4 c. white grape juice or dry white wine
1/2 c. apple jelly
1/2 c. white grapes

Brown shallots in butter, salt and pepper, add chicken and brown. Remove chicken fry frying pan. Add rosemary to drippings and shallots. Add grape juice and apple jelly. Stir gently until jelly is dissolved.

Replace chicken, coating it with liquid in pan. Sprinkle grapes over chicken, cover and simmer gently 5 to 10 minutes until tenders are done.