Chicken Breasts Veronique (For Two People) - cooking recipe

Ingredients

2 whole chicken breasts (about 3/4 lb. each), split, boned and skinned
salt
3 Tbsp. butter or margarine
1 Tbsp. orange marmalade
1/4 tsp. tarragon, crumbled
1/4 c. dry white wine
8 medium sized mushrooms, fluted, stemmed and trimmed
1/4 c. whipping cream
1/2 tsp. cornstarch
2 tsp. water
3/4 c. seedless grapes
parsley sprigs

Preparation

Sprinkle chicken lightly with salt.
Melt 1 tablespoon of the butter in wide frying pan over medium heat.
Add chicken breasts and cook until golden on each side.
Stir in marmalade, tarragon and wine.
Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part.
Transfer to warm serving dish.