Chicken Veronique

Yield: 4 Servings

4 Chicken breast halves; - skinless, boneless
2 tb Butter or margarine
4 oz Mushrooms; sliced, drained
1/2 c Green onions; chopped
3 tb White wine -OR- lemon juice
1/2 c Whipping cream
1 c Seedless grapes
1/2 ts Salt
1/8 ts White pepper

Heat 1 tb butter in 10" skillet. Add mushrooms and saute over medium-high 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 2-3 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 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately.

Yield: 4 Servings

4 Chicken breast halves; - skinless, boneless
2 tb Butter or margarine
4 oz Mushrooms; sliced, drained
1/2 c Green onions; chopped
3 tb White wine -OR- lemon juice
1/2 c Whipping cream
1 c Seedless grapes
1/2 ts Salt
1/8 ts White pepper

Heat 1 tb butter in 10" skillet. Add mushrooms and saute over medium-high 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 2-3 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 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately.