Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Boneless; skinless chicken breasts halves |
| 1 tablespoon | Margarine or butter |
| ½ cup | Seedless grapes |
| ¼ cup | Apple or currant jelly |
| 1 tablespoon | Dry sherry or dry white wine |
| 1 teaspoon | Lemon juice |
| 1 tablespoon | Parsley; snipped |
Rinse chicken and pat dry. In a medium skillet cook chicken in hot margarine over medium heat for 8 to 10 minutes or till tender and no pink remains, turning once.
Transfer the chicken to individual plates, reserving drippings in skillet.
Cover chicken to keep warm.
Cut the grapes in half. Set aside.
For glaze, add the apple or currant jelly, dry sherry or white wine, lemon juice, and ⅛ teaspoon salt to the skillet. Cook and stir till the jelly is melted. Stir in grapes and parsley. Heat through.
To serve, spoon glaze over chicken.
NOTES : Turkey tenderloin steaks (8 ounces total) may be used instead of the chicken.
Recipe by: Better Homes & Gardens Great Cooking For Two Posted to TNT Recipes Digest by Susbal <Susbal@...> on Mar 18, 1998