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
Paprika
1 tablespoon Cold water

INGREDIENTS

DIRECTIONS

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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