Chicken Breasts Véronique
(6 servings)
3 whole chicken breasts, skinned and halved
Flour for dredging
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp tarragon
4 tbsp butter
2 tbsp vegetable oil
¼ cup finely chopped onions
½ cup chicken stock
½ cup dry white wine
½ lb mushrooms, sliced
2 cups seedless green grapes
Preheat oven to 375 F.
Coat chicken pieces with flour mixed with salt, pepper and tarragon. Brown chicken on all sides in 2 tbsp butter and oil in a skillet. Place pieces in a single layer in shallow baking pan.
Add onions to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes.
Sauté mushrooms in remaining 2 tbsp butter and add along with the grapes to the chicken. Bake for 8 to 10 minutes longer.
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