Chicken Veronique- You've GOT to try it!!!!

4 whole boneless, skinless breasts of chicken
4 tablespoons butter
2 tablespoons orange marmalade
1/2 teaspoon dry tarragon
16 medium sized mushrooms
1 cup dry white wine
1 cup heavy whipping cream
1 tsp cornstarch
4 tsps water
1 1/2 cups seedless grapes

Cook chicken breasts in 2 tablespoons of butter over medium heat, turning until golden brown on each side.

Stir in marmalade, tarragon and wine. Cover and reduce heat. Simmer until chicken breasts are completely cooked.... about 15 minutes...Transfer chicken to a warmed serving dish, reserving juices.

In a second pan, saute mushrooms in remaining 2 tablespoons of butter until done and liquid has evaporated... set aside...keep warm

Add cream to the original pan that the chicken was cooked in. Quickly bring to full boil over medium high heat. Mix cornstarch and water, stir into the sauce. Return sauce to a boil, stirring all the while. Add grapes. Return sauce to a boil again and pour over chicken. Garnish with Mushrooms.

4 servings