Chicken Breasts with Orange Marmalade Cream Sauce

Trim the breast halves of any excess tissue and pound them lightly into even cutlets. Sprinkle both sides of the chicken cutlets with a light dusting of nutmeg. Dredge the seasoned chicken on all sides with flour.

Heat 2 tablespoons butter and vegetable oil in a wide skillet over medium heat. Sauté the chicken breasts for about 4 minutes per side or until just cooked through. Place the chicken breasts on a platter and place the platter in a warm oven.

Pour off excess oil and butter in the skillet being careful to retain as

many browned bits in the bottom of the pan as possible. Some of the butter and oil will be retained.

Return the skillet to the heat and pour in the chicken broth. Bring the

broth to a simmer while scrapping the pan bottom as you stir. Simmer the broth until it reduces by half. Add the orange marmalade, half of the parsley, and the heavy cream to the skillet. Stir the mixture until it is smooth. Return the chicken breasts to the skillet and simmer them for about 2 minutes per side. Add the halved grapes to the skillet and serve the chicken with the remaining parsley sprinkled over the portions of chicken and grapes