Ingredients

• Oil
• Flour
• Salt
• White pepper
• 8 chicken breasts - boned
• 8 Tbls. fresh ground cocoanut
• 1 Cup peeled seedless grapes
• 1/4 Lb. fresh mushrooms
• 1/4 Cup Dijon mustard
• 1/4 Cup Fresh bread crumbs
• Butter
• Sauce:
• 1 1/2 Tbls. arrowroot
• 1 1/2 cups chicken stock
• 1 cup thick cream
• 1 Tbls. brandy

Method

1. Place foil on cookie sheet, lightly oil. Lightly dust chicken breasts with seasoned flour, and saute til golden. Coat each with mustard and place each breast on a tablespoon mound of cocoanut. Place grapes and slightly sauteed mushrooms around chicken. Pour sauce around but not over the breasts. Cover and seal with foil. Bake aprox. 20 minutes at 350 degrees. Open foil and sprinkle with fresh bread crumbs and a sprinkle of butter. Place under broiler until nice color.
2. Sauce: Chicken stock thickened with arrowroot. Add cream and brandy. Season with salt and white pepper.