Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site tolerant.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tolerant!waynet 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!!