6 chicken breasts, boned and skinned
Salt and pepper
Flour
Butter
1 1/2 c. seedless green grapes

Sprinkle chicken with salt, pepper; dust with flour. Saute in clarified butter until still lightly springy to the touch. Drain fat from pan. Add sauce (below) to chicken. Add and heat gently 1 1/2 cups seedless green grapes.

SAUCE:

Simmer in saucepan until marmalade is melted: 1/2 c. dry white wine 1/2 tsp. tarragon leaves 1/2 c. heavy cream

Mix, add to sauce: 2 tsp. water

Heat until sauce has thickened (about 1 minute); add to chicken and serve.