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Boneless Chicken Breasts with Grapes

3 whole chicken breasts (3 lbs), halved, boned, & skinned
Salt and freshly grated nutmeg, as needed
2 T. butter or margarine
1 T. orange marmalade
¼ t. dried tarragon 
1 green onion, thinly sliced (use part of top)
1/3 cup dry white wine
1 cup seedless grapes
¼ cup whipping cream

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Sprinkle chicken breasts with salt and nutmeg. In a large frying pan, heat butter over medium-high heat and brown chicken lightly. Add marmalade, tarragon, green onion, and wine. Cover, reduce heat, and simmer 10 minutes; add grapes, cover again, and continue cooking until chicken is cooked through (about 10 minutes longer; test in the thickest part with a small kitchen knife). Using a slotted spoon, remove chicken and grapes to a heated serving dish; keep warm. Add cream to liquid in pan. Bring to a boil, stirring; cook until sauce is reduced and slightly thickened. Salt to taste. Pour sauce over chicken. Yield: 4 to 6 Servings