4 skinless, boneless chicken breasts
1 tablespoon orange marmalade
¼ cup dry white wine
¼ cup whipping cream
½ cup cornstarch
¾ cup seedless grapes
Salt
3 tablespoons butter or margarine
¼ teaspoon crushed tarragon
6 medium-sized mushrooms, fluted and stems trimmed
2 teaspoons water
Parsley sprigs

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

Melt remaining 2 tablespoons butter in a small pan over medium heat. Add mushrooms and cook, stirring, until liquid evaporates.

To pan juices add cream and quickly bring to a full rolling boil. Blend cornstarch with water, and stir into sauce. Return sauce to a boil, stirring. Mix in grapes, return to a boil, then pour sauce over chicken. Garnish with sautéed mushrooms and parsley sprigs.