*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 24, 2024 8:47 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » Great Grape Chicken
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Great Grape Chicken recipe to your favorite Save to favorite   Discuss Great Grape Chicken recipe Write a comment   Print Great Grape Chicken recipe Print this recipe   Email Great Grape Chicken recipe to friend Email this recipe
  Great Grape Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
3 Chicken breasts, halved, boned, skinned (6 halves, about 3 lb in all)
2 tbsp Butter (or margarine)
1 tbsp Orange marmalade (I suggest fresh coarsely-grated orange peel)
1/4 tsp Tarragon, crumbled
1/3 cup White wine, dry
1 Green onion, thinly sliced (use part of the top)
1 cup Grapes, seedless (try red grapes, such as "Flame")
1/4 cup Cream, whipping
Salt
Nutmeg
Instructions:
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).

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.

NOTES:

* Chicken in wine with grapes and orange -- This recipe was
originally posted by Wayne Thompson. I thought it was great, and I
submit it here with some variations. This colors in this dish are a
feast for the eyes. The recipe comes originally from "Elegant Meals
with Inexpensive Meats," by Ortho Books. Yield: Serves 4 to 6.

* (WT) I use a whole cut up chicken.

* (CSR) I like to cook the chicken in a black cast-iron pan; I skip
the cream sauce, because it smothers the beautiful
black-green-red-orange-tan colors.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: approximate measurement OK.
:
: Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant)
: Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)

: Copyright (C) 1986 USENET Community Trust
Rate this recipe:  
Featured Recipe
» Buttermilk Whole Wheat Bread
Category: Breads
Hits: 149
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com