6 chicken breast halves, skinless and boneless
1 medium onion, quartered
teaspoon dried sage
1 cups canned chicken broth
4 cups water
1 tablespoon salt
2 tablespoons brown sugar
2 cans beef consomme
cup orange marmalade
cup cornstarch, dissolved in cup cold water
3 tablespoons butter
3 red apples, cut into wedges (Rome or McIntosh apples preferred)
cup shredded cheddar cheese
30 red seedless grapes
3 tablespoons Grand Mariner
In large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth, water, and salt. Add chicken; bring to a simmer and cook 10 minutes.
Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.
In large saucepan over medium-high heat, warm beef consomme, brown sugar, orange marmalade, and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.
In medium heavy skillet over medium heat, melt butter. Saute apple pieces until just browned, about 5 to 7 minutes. Set aside.
Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each breast with cheddar cheese; place under heated broiler just long enough to melt and brown cheese, about 2 minutes. Meanwhile reheat sauce to a boil, stir in apple wedges, grapes, and grand Marnier. Spoon sauce over chicken breasts. Serve with Rice and Barley with Almonds (see recipe at top left).
Yield: 6 servings
Source: National Chicken Council, adapted from Shirley Corriher
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