Chicken Veronique ****

Categories:
brunch, dinners, poultry, rice, ToTryAgain

2 each chicken breasts
1 single salt; to taste
2 tablespoon butter
1/2 cup dry white wine
1 1/2 tablespoon orange marmalade
1/2 teaspoon tarragon; crushed
1/2 cup whipping cream
2 teaspoon cornstarch
1 1/2 cup seedless green grapes
4 cup rice; cooked

Cut chicken breasts in half and bone them and skin them. Melt butter in a large skillet over medium heat. Add chicken and brown lightly on each side. Add the wine; blend in the marmalade and tarragon. Cover the pan and simmer very gently for about twenty minutes, or until the thickest part of the breasts are white in the center. Remove chicken to a separate dish. To pan juices add whipping cream and bring to a rolling boil. Dissolve cornstarch in a small amount of water. Stir into sauce. Return to a boil stirring constantly. Add grapes and chicken breasts. Heat through and serve over rice. Garnish with a pinch of fresh tarragon or parsley. If you like a lot of sauce, just double the sauce portion.

Yield: 4 servings