Chicken veronique no. 2

Yield: 4 servings

Measure Ingredient
1 2.5-3 lb broiler-fryer, cut up
4 tablespoons Butter or margarine
1 each Lemon, halved
⅓ cup Sauterne
1 cup Seedless green grapes
1 teaspoon Cornstarch
1 tablespoon Cold water



Rub chicken well with the lemon, sprinkle with salt. Let dry on rack 15 minutes. In skillet, brown chicken in hot butter about 12 minutes. Add wine; spoon butter-wine mixture over chicken. Cover; simmer 30-40 minutes or until tender. About 5 minutes before end of cooking time, add grapes. Remove to platter; dash chicken generously with paprika and keep warm. Measure pan juices; add water if necessary to make ¾ cup. Skim off excess fat. Combine cornstarch and water; add to pan juices in skillet. Cook and stir till thickened and bubbly. Spoon over chicken. Garnish with lemon slices. Makes 4 servings.

Submitted By EARL SHELSBY On 02-27-95

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