Chicken Veronique

My husband just requested this recipe because we can purchase local grapes.  It has remained a favorite and we prepare it for company also (double recipe for company).  The original recipe was from a Sunset Cookbook.  Add a salad and you have a meal.

4 chicken breast halves, boned
3 Tablespoons butter
1 Tablespoon orange marmalade
¼ teaspoon tarragon, crumbled or 1 teaspoon fresh and chopped
¼ cup dry white wine
8 medium mushrooms, stems trimmed off
¼ cup whipping cream
½ teaspoon cornstarch
2 teaspoons water
¾ cup seedless green grapes

Sprinkle chicken lightly with salt.  Melt 1 Tablespoon of the butter in a medium-large frying pan over medium heat.  Add chicken breasts and cook until golden on each side.  Stir in marmalade, tarragon, and wine.  Cover and simmer about 15 minutes until meat is no longer pink in thickest part.  Transfer to a warm plate.

While the chicken cooks for 15 minutes, melt remaining 2 Tablsespoons of butter in a small pan over medium heat.  Add mushrooms and cook stirring until liquid evaporates.

To the pan juices from cooking the chicken, add the cream and quickly bring to a full boil.  Blend cornstarch with water and stir into the sauce.  Return sauce to a boil, stirring.  Mix in the grapes and return to a boil.  Pour sauce over chicken and garnish with sautéed mushrooms.  Serve immediately on warmed plates.

~ 2-4 servings

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