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From: waynet@tolerant.UUCP (Wayne Thompson)
Newsgroups: net.cooks
Subject: gr{ape,eat} chicken
Message-ID: <181@tolerant.UUCP>
Date: Fri, 25-Oct-85 04:23:38 EDT
Article-I.D.: tolerant.181
Posted: Fri Oct 25 04:23:38 1985
Date-Received: Sat, 26-Oct-85 08:36:46 EDT
Distribution: net
Organization: Tolerant Systems, Inc.  San Jose, CA
Lines: 38

*** REPLACE THIS LINE WITH YOUR RECIPE ***

Have patience, I'm typing thru a dial-up and I don't have a proper termcap for
this terminal. Anywho, I've read and consumed many YMMMM entries in this group.

(from - Elegant Meals with Inexpensive Meats(Ortho books))

Chicken Breasts with Grapes:

3 whole chicken breasts(6 halves, about 3 lbs. in all), halved, boned, 
and skinned.
Salt and nutmeg
2 T. butter or margarine
1 T. orange marmalade
1/4 t. crumbled tarragon
1 green onion, thinly sliced(use part of the top)
1/3 C. dry white wine
1 C. seedless grapes
1/4 C. whipping cream

1.Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated
butter in a large frying pan. Add marmalade, tarragon, green onion and wine.
Cover, reduce heat and simmer 10 minutes; add grapes, cover again and
continue cooking about 10 minutes longer, until chicken is cooked through
(test with a small sharp knife in thickest part).

2.Using a slotted spoon, remove chicken and grapes to a warm serving dish;
keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and
cook until reduced and slightly thickened. Salt to taste. Pour sauce over
chicken.

Makes 4 to 6 servings.

------------
I use a whole cut up chicken.

p.s GAWWD this was painful. Try authoring a file in a foreign termcap, 
guessing where the cursor is, etc. like you wouldn't beleive!!