Alice’s Chicken Veronique ¾ An easy chicken and grapes recipe.

Serves four.

Total time: Approximately 30 minutes, not counting the time for marinating.

10 minutes (prep); 20 minutes (cook).

INGREDIENTS:

· 4 boneless, skinless chicken breast halves

· 1/4 cup dry white wine wine

· 1 tablespoon tarragon

· salt and pepper, to taste

· 1-2 tablespoons butter

· 1-2 tablespoons extra virgin olive oil

· 1/4 cup cream or half-and-half (Alice usually uses fat-free half-and-half)

· 1/2 cup seedless green or red grapes, halved.

PREPARATION:

· Place chicken breast halves in a shallow baking dish; pour white wine and tarragon over the chicken breasts.

· Refrigerate for 1 to 2 hours.

· Remove chicken from wine marinade; sprinkle with salt and pepper.

· Return marinade to refrigerator.

· Heat butter and olive oil over medium; add chicken breast halves.

· Cook for about 5 minutes on each side, until chicken is browned, tender, and juices run clear.

· Transfer chicken to serving dish; cover and keep warm.

· Add the reserved tarragon and white wine marinade, cream and the halved grapes to the skillet. Cook and stir until mixture boils. Continue to boil for about 45 seconds. Pour over chicken.

· Serve with wild rice pilaf and a vegetable side dish.