- 2-4 chicken breasts
- 1 tablespoon soy or olive oil
- l T grape or dark berry jelly( Clear Creek Recommended)
- teas tarragon- fresh
- cup white wine
- 1 cup of whole mushrooms
- cup buttermilk
- cup of water
- 1 cup of red grapes
Pour oil in sauce pan and cook chicken breasts until golden brown on each side. Add the jam, tarragon and de- glaze the pan with the wine. Cover and simmer for about 15 minutes or until meat is not longer pink
in the thickest part. Add the mushrooms and stir until liquid evaporates. To pan juices add the buttermilk and bring to a simmer. Add water. Mix in grapes and bring to a simmer again. Mix in sauce with chicken and serve.
Garnish with the mushrooms and grapes over rice with parsley sprigs.