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Chicken with Brandied Fruit Sauce




Source of Recipe


Internet


List of Ingredients




4 Chicken breast, halves, boned, and skinned
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground nutmeg
2 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. ground red pepper (cayenne)
1/2 cup orange juice
4 tbsp. lemon juice
2 tbsp. lime juice
2/3 cup orange marmalade
4 tbsp. brandy
1 c. red seedless grapes, halved
1/2 c. water


Recipe



With meat mallet pound chicken to 1/2 inch thickness. Sprinkle salt and nutmeg over chicken. In Skillet place butter and heat to medium-high temp. Add chicken and cook, turning about 8 minutes or until chicken is browned and fork tender on each side. In small bowl, mix corn starch and red pepper. Stir in orange, lemon and lime juices; set aside. Remove chicken to serving platter. To juices remaining in same skillet, add marmalade and heat until melted. Stir in juice mixture and cook, stirring, until mixture boils and thickens. Add brandy and grapes. Return chicken to pan, spoon sauce over chicken. Cook over low heat 2 minutes more, or until internal temp of 155°.