Serves: 6
Total Calories: 446
Crush grapes in a deep saucepan. Arrange chicken breasts on crushed grapes and pour wine over them. Add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove breasts and cut meat from bones. Cut into pieces and keep hot. Strain broth from grapes, keep grapes hot. Add jelly, jam, and horseradish to broth. Boil for 15 minutes. Arrange chicken in casserole surrounded with grapes. Pour sauce over. Serve with lemon pancakes.
This Chicken Casserole Bordeaux recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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