Chicken Breasts with Fruit Mustard

1/2lb seedless green grapes
2 granny smith apples, peeled and sliced very thin
2 ripe pears, peeled and sliced very thin
3T cider vinegar
2-4T sugar
1/2t grated lemon peel
1/2t cardamom
1/2t cinnamon
1 whole clove
salt and pepper
1/4c dijon mustard
4 chicken cutlets, pounded thin
1T veg. oil
3/4c chicken broth

Puree grapes in blender; strain though sieve into large saucepan. 
Add apples, pears, vinegar, 2T sugar, lemon peel, cardamom,
cinnamon, clove and salt.  Bring to boil; reduce heat and simmer
stirring occasionally, until fruit falls apart 20-25 minutes. 
Discard clove.  Transfer fruit to blender and blend until smooth. 
Return to saucepan.  Whisk in mustard and additional sugar, if
desired.  Keep warm.

Brush chicken lightly with oil and sprinkle with salt and pepper. 
Heat large nonstick skillet over medium-high heat.  Add chicken
and cook 2 to 3 minutes per side just until cooked through, keep
warm.

Add broth to skillet and bring to boil; scraping up browned bits. 
Stir in fruit puree.  Serve with chicken.

350cal
7g fat
68mg chol.