Chicken Veronique

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3	tablespoons	butter
1 1/2	tablespoons	vegetable oil
6	each	chicken breast halves, boneless and skinless
1/2	cup	white wine	dry
1 1/2	cups	heavy whipping cream
3/4	pound	grapes, seedless	green, halved
1	x	salt	to taste
1	x	black pepper	to taste

Heat butter and oil in a large frying pan over medium high heat.

Add chicken and sauté, turning once, until meat turns white, about 8 minutes.

Remove from pan and keep warm.

Add wine to pan and bring to a boil scraping up browned bits from bottom of pan with a wooden spoon.

Stir cream into pan. Boil, stirring occasionally, until sauce thickens slightly, about 5 minutes.

Add chicken and grapes. Heat through.

Fantastic recipe. The only thing I changed is I added 1/2 tsp of white pepper to the filling. I will use this again.

Reviewed by shesh17