December 12, 2003 recipe from Chef Chris Manning:

Chicken Evareline

½ cup all purpose flour
1 Tsp. Salt
¼ Tsp. Cayenne pepper
2-6 oz skinless boneless chicken breast
1 Tblsp vegetable oil
4 Tblsp butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped scallion
¼ cup sliced mushrooms
1 tangerine peeled and sectioned
1 Tsp. Minced fresh ginger root
¼ cup rum soaked raisins
¼ cup green seedless grapes
½ cup heavy cream
2 oz. Gran Marnier Liquer
salt and pepper to taste

Mix the flour, salt and cayenne pepper in a medium mixing bowl and add the chicken. Toss the chicken and flour mixture together to coat the breast well. In a 12” skillet add the vegetable oil and 2 Tbslp of the butter on medium heat. Add the chicken. In a separate 12” skillet add the remaining 2 Tbslp of butter. Melt and add the onion, celery, scallions, and mushrooms. Saute until onion begins to wilt. Add the ginger, raisins, tangerine sections and grapes. Turn the chicken to brown the opposite side. Add the Gran Marnier to the pan with the tangerines. Flambe’ to cook the alcohol off and add the heavy cream. Remove the chicken from the pan to a serving dish. After the sauce has simmered for 2-3 minutes. Spoon over chicken and serve.