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* 6 chicken breast halves, boned and skinned
* Salt
* Freshly grated nutmeg
* 2 tablespoons butter or olive oil
* 1 tablespoon orange marmalade
* 1/4 teaspoon dried tarragon
* 1 green onion, thinly sliced
* 1/3 cup dry white wine
* 1 cup seedless grapes
* 1/4 cup half-and-half
* Pepper
Sprinkle chicken breasts with salt and nutmeg. Heat butter in large skillet over medium-high heat and brown chicken lightly. Avoid crowning, browning in batches if necessary.
Add marmalade, tarragon, onion and wine. Reduce heat. Cover and simmer 15 minutes. Add grapes. Cover again and cook until chicken is cooked through, 10 minutes longer or until juices run clear.
Using a slotted spoon, remove chicken and grapes to heated serving dish and keep warm. Add half-and-half to pan juices. Bring to boil, stirring, and cook until sauce is reduced by about half and slightly thickened.
Season to taste with salt and pepper. Pour sauce over chicken and serve.
