4 whole chicken breast
1 c. cracker crumbs
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried tarragon
Pinch of nutmeg
3 tbsp. butter
1/4 c. chopped onion
1/2 c. chicken broth
1/2 c. dry white wine or vermouth
2 c. sliced fresh mushrooms
2 tbsp. butter
2 c. seedless grapes

1. Remove the skin from the chicken breast and cut them in half. Combine cracker crumbs, salt, pepper, tarragon and nutmeg. Coat chicken in this mixture.

2. Melt butter in skillet, preferably one with a non-stick surface. Brown chicken on both sides. Remove chicken and place in a single layer in a shallow baking pan. Preheat oven to 375 degrees.

3. Add the onions to the butter remaining in the skillet, and saute until transparent. Drain off any excess oil. Pour in the broth and wine; bring to a boil. Pour around the chicken. Bake uncovered, for 30 minutes.

4. While chicken is baking, melt 2 tablespoons butter in a skillet. Saute mushrooms until tender. Arrange mushrooms and grapes around chicken. Bake 8-10 minutes longer or until chicken is tender.