|4 eaches||Chicken breast halves|
|1 tablespoon||Vegetable oil|
|⅓ cup||Dry white wine|
|1 cup||Heavy cream|
|Salt and pepper|
|½ pounds||Seedless green grapes, halved|
The word 'veronique' indicates green grapes. Paired with chicken, cream, and white wine, they make a surprisingly elegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan.
Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. Serves 4.
Submitted By EARL SHELSBY On 02-27-95
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