4 whole chicken breast (halved, boned and skinned)
Salt to taste
2 tbsp. butter
1 1/2 tbsp. orange marmalade
1/2 tsp. tarragon
1/2 c. dry white wine
1/2 c. whipping cream
2 tsp. corn starch
Water
1 1/2 c. Thompson seedless grapes

Sprinkle chicken breast lightly with salt. Melt butter in a wide frying pan over medium heat. Add breast; brown lightly on each side. Blend with chicken, marmalade, tarragon and wine. Cover pan and simmer gently for approximately 20 minutes, or until thickest section of breast is white trough. Transfer breasts to serving dish and keep hot. To pan juices, add the whipping cream and quickly bring to a boil. Blend cornstarch with water (small amount) and stir into sauce; return to a boil, stirring. Add grapes, return to boil, then immediately pour sauce over chicken. Makes 4 servings.