4 whole chicken breasts
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 or seeded green grapes

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

2. Melt butter in a 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 to 10 minutes longer or until chicken is tender.

You may have difficulty finding packaged cracker crumbs that are low in fat. Matzo (matzoh) meal, available in the Kosher section of some supermarkets, can be substituted for the cracker crumbs. Another option is to purchase crackers low in saturated fats and pulverize them yourself.

The amount of butter can be reduced here by using skillets with non-stick surfaces.

The recipe can be prepared ahead of time, up to this point. Cover and refrigerate. Bring to room temperature and finish off just before serving.

Yield: 8 servings. Approximately 221 calories per serving.

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