CHICKEN VERONIQUE - 1978

Ingredients

6 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 4 teaspoons butter 2/3 cup white wine or reduced-sodium chicken broth 2 tablespoons orange marmalade spreadable fruit 3/4 teaspoon dried tarragon 2 teaspoons all-purpose flour 1/2 cup half-and-half cream 1-1/2 cups green grapes, halved

Directions Sprinkle chicken with salt and nutmeg. In a large nonstick skillet coated with cooking spray, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned. In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken. Yield: 6 servings.

Source and photo: Taste of Home

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