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CHICKEN VERONIQUE

Category:    Chicken
Yield: 4 servings
 
      2 tb Butter                              1 c  Heavy cream
      1 tb Vegetable oil                     1/2 lb Seedless green grapes,
      4    Skinless, boneless chicken               -halved
           -breast halves                           Salt and pepper
    1/3 c  Dry white wine                 
 
  The word 'veronique' indicates green grapes.  Paired with chicken, cream
  and white wine, they make a surprisingly ellegant 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.


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