Breast Of Chicken Veronique
|Chicken breast||1 Large, halved|
|Mushroom caps||6 Medium, quartered|
|Light cream||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Tablespoon|
|Ham||1⁄3 Cup (5.33 tbs), diced|
|White pepper||To Taste|
|Seedless grapes||1⁄2 Cup (8 tbs)|
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.
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