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Breast Of Chicken Veronique

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Ingredients
  Butter 3 Tablespoon
  Chicken breast 1 Large, halved
  Mushroom caps 6 Medium, quartered
  Flour 1 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
  Dry white wine 2 Tablespoon
  Ham 1⁄3 Cup (5.33 tbs), diced
  Salt To Taste
  White pepper To Taste
  Seedless grapes 1⁄2 Cup (8 tbs)
Directions

Melt 2 tablespoons butter in heavy pan.
Brown skinned chicken over medium heat and transfer to casserole.
Melt remaining butter in skillet and saute mushrooms 3 minutes over high heat.
Remove them and scatter over chicken.
Reduce heat and stir flour into skillet.
Cook 1 minute.
Add cream and wine.
Add ham.
Cook 2 minutes.
Season and pour sauce over chicken.
Bake, covered, at 350° for 35-40 minutes.
Uncover casserole, scatter the grapes on top and bake 10 minutes more.
May be made ahead, refrigerated, and reheated, but grapes should not be added and cooked until 10 minutes

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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