Chicken Veronique

Recipe Ingredients

4		-- skinless, boneless
2 tablespoons	30ml	Butter or margarine
4 oz	113g	Mushrooms; sliced - drained
1/2 cup	31g / 1.1oz	Green onions - chopped
3 tablespoons	45ml	White wine -or- lemon juice
1/2 cup	118ml	Whipping cream
1 cup	237ml	Seedless grapes
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	White pepper

Recipe Instructions

Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper.

Pour sauce and grapes over chicken.

Serve immediately.

(If chicken has cooled off, return to pan for a few minutes to reheat).

Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute.

Source:
The James Whitcomb Riley Cookbook

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