Recipe - Chicken Veronique

PATTI VDRJ67A
4 Chicken breast halves;
skinless, boneless
2 tablespoon Butter or margarine
4 ounce Mushrooms; cut or sliced up , drained
One half cup Green onions; chopped
3 tablespoon White wine OR lemon juice
One half cup Whipping cream
1 cup Seedless grapes
One half teaspoon Salt
1/8 teaspoon White pepper

Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over mediumhigh
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 23 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 23 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini