Name: Great Grape Chicken
Ingredients: 3 Chicken breasts, halved, boned, skinned (6 halves, about 3 lb in all); 2 tb Butter (or margarine); 1 tb Orange marmalade (I suggest fresh coarsely-grated orange peel); 1/4 ts Tarragon, crumbled; 1/3 c White wine, dry; 1 Green onion, thinly sliced (use part of the top); 1 c Grapes, seedless (try red grapes, such as "Flame"); 1/4 c Cream, whipping; Salt; Nutmeg

The New Testament makes it clear that Jesus never sinned (Heb 4:15; 9:14; 1 Pet 1:19). And although theologians have debated the question of Christ’s impeccability—whether or not he could have sinned—it seems that the answer most consistent with the fullness of the New Testament revelation is that Christ, in fact, could not have sinned. Because the person of Christ is divine, and a divine person, being necessarily good, cannot sin, it seems best to argue for Christ’s impeccability. But this understanding of Christ’s inability to sin need not detract from the biblical teaching that Christ, as a human, was indeed tempted (Matt 4:1–11) and even “suffered” in his temptations (Heb 2:18). There may be better and worse ways of reconciling these two apparently contradictory aspects of the New Testament teaching, but however we attempt to reconcile them, it seems best to hold them both, without seeking to alleviate the tension by diminishing either (Luke Stamps).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Poultry, Usenet	4	Servings

INGREDIENTS

3		Chicken breasts, halved, boned, skinned (6 halves, about 3 lb in all)
2	tb	Butter (or margarine)
1	tb	Orange marmalade (I suggest fresh coarsely-grated orange peel)
1/4	ts	Tarragon, crumbled
1/3	c	White wine, dry
1		Green onion, thinly sliced (use part of the top)
1	c	Grapes, seedless (try red grapes, such as "Flame")
1/4	c	Cream, whipping
		Salt
		Nutmeg

INSTRUCTIONS

Sprinkle chicken breasts with salt and nutmeg.  Brown lightly in heated
butter in a large frying pan. Add marmalade, tarragon, green onion and
wine. Cover, reduce heat and simmer 10 minutes.
Add grapes, cover again and continue cooking about 10 minutes longer, until
chicken is cooked through (test with a small, sharp knife in thickest
part).
Using a slotted spoon, remove chicken and grapes to a warm serving dish;
keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook
until reduced and slightly thickened. Salt to taste. Pour sauce over
chicken.
  NOTES:
*  Chicken in wine with grapes and orange -- This recipe was originally
posted by Wayne Thompson. I thought it was great, and I submit it here with
some variations. This colors in this dish are a feast for the eyes. The
recipe comes originally from "Elegant Meals with Inexpensive Meats," by
Ortho Books. Yield: Serves 4 to 6.
*  (WT) I use a whole cut up chicken.
*  (CSR) I like to cook the chicken in a black cast-iron pan; I skip the
cream sauce, because it smothers the beautiful black-green-red-orange-tan
colors.
: Difficulty:  easy.
: Time:  30 minutes.
: Precision:  approximate measurement OK.
  :
: Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant)
: Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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