adapted from the Washington Post December 1990

1 1/2 pounds boneless, skinless chicken breasts
1 c. white wine
1/2 c. orange juice
1/2 c. balsamic vinegar
1/2 c. golden raisins
1/2 c. currants
2 T. olive oil
1 T. grated lemon zest
2 T. grated orange rind
1/4 - 1/2 t. dried tarragon
1/4 t. salt
1/4 t. white pepper

1. Pound chicken breasts to uniform thickness, about 1/3 inch
2. Pour wine into a fry pan and bring to a boil
3. Add chicken breasts and simmer for 5 - 7 minutes
4. Set aside chicken breasts and reserve remaining wine
5. In small saucepan, bring orange juice and balsamic vinegar to boil
6. Remove from heat and add raisins and currants
7. Allow them to soak about 15 minutes
8. Add reserved wine and the remaining ingredients to orange juice-balsamic vinegar pan
9. Bring to boil and cook until reduced by one half
10. Cut the chicken breasts into slices
11. Pour the sauce over the chicken breasts and over to sit for at least an hour before serving

Note: Dish can be reheated slowly, served cold or at room temperature

Serves 4 - 6 people