Chicken Veronique |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 5 minutes | 15 minutes | |||||||
| INGREDIENTS: | ||
| 2 tablespoons butter | 1 tablespoon vegetable oil | 4 skinless, boneless chicken breast halves |
| 1/3 cup dry white wine | 1 cup heavy cream | 1/2 pound seedless green grapes, halved |
| salt and pepper | ||
| 1 | Heat butter and oil in a large frying pan over medium-high heat. Add chicken and saute', 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. |
| 2 | Stir cream into pan. Boil, stirring occasionally, until sauce thickens slightly, about 5 minutes. Add chicken and grapes. Heat through. |