Chicken Veronique

Step 1

Season the chicken with salt and nutmeg. In a large nonstick skillet, cook the chicken in butter over medium heat for three to five minutes on each side, or until they're lightly browned.

Step 2

In a small bowl, combine the wine, marmalade and tarragon. Add them to the skillet and bring them to a boil. Reduce the heat, then cover and simmer the chicken for four to six minutes per side or until a thermometer reads 170°F. Remove the chicken keep it warm. Editor's Tip: Cook the chicken until its juices run clear. Use an instant-read meat thermometer to test the chicken for doneness.

Step 3

Combine the flour and cream until they're smooth. Gradually stir them into the skillet. Bring the sauce to a boil, then cook it for two minutes longer or until it's thickened. Stir in the grapes and heat them through. Serve the sauce with the chicken.