In pan in which chicken breasts were sauteed. Stir in 3 tablespoons flour to blend with drippings. Cook 3 minutes. Take from heat, stir in slowly 2 cups heavy cream and 1 cup dry white wine, 1 teaspoon rosemary and 1 tablespoon Worcestershire sauce. Return to heat. Add salt and pepper to taste. Cook slowly to thicken. Pour over chicken breasts. Top with 1/2 pound mushrooms, lightly sauteed. Bake at 300 degrees for 35 minutes, uncovered. Sprinkle over with 1 can seedless grapes. BAke 10 minutes more. Serves 6-8.