Recipe - Glazed Chicken And Grapes

2 lg Boneless; skinless chicken
breasts halves
1 tablespoon Margarine or butter
One half cup Seedless grapes
One fourth 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 1/8 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@aol.com on Mar 18, 1998