Ingredients: 1 tablespoon vegetable oil 3 bone-in whole chicken breasts (10 to 12 oz. each), split in half, skin removed 1/2 cup orange juice 1/2 cup dry white wine 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried marjoram leaves 1/8 teaspoon white pepper 1 teaspoon cornstarch mixed with 1 tablespoon water 1/2 cup halved seedless green grapes 1/2 cup halved seedless red grapes 1 teaspoon grated orange peel DIRECTIONS: Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for 4 to 6 minutes, or just until browned on both sides. Drain excess oil from skillet. Add juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer pink and juices run clear. Remove chicken from skillet and place on serving platter. Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add grapes and peel. Cook for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken. Yield: 6 servings |