Chicken Veronique - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
salt, to taste
freshly ground black pepper, to taste
2 tablespoons butter
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 can mandarin oranges in juice, drained
1 cup green seedless grape

Preparation

Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid.
Brown on both sides, about 10 minutes total.
In a small bowl, combine marmalade, lemon juice, cornstarch and mustard.
Fold in drained oranges and grapes.
Pour sauce over chicken and simmer, covered, for 15 minutes.
Serve with rice.