Alice's Chicken Veronique

Alice’s Chicken Veronique ¾ An easy chicken and grapes recipe.

Serves four.

Total time: Approximately 30 minutes, not counting the time for marinating.

10 minutes (prep); 20 minutes (cook).

INGREDIENTS:

· 4 boneless, skinless chicken breast halves (NOTE: Can be anywhere from 1 to 1⅓ pounds of chicken)

· ¾ cup dry white wine (½ cup for marinating chicken; ¼ cup for cooking)

· 1 tablespoon fresh tarragon divided (2 teaspoons for marinade; 2 teaspoons for cooking)

· salt and pepper, to taste

· 2 tablespoons butter

· 2 tablespoons extra virgin olive oil

· 2 teaspoons flour

· 2 or 3 teaspoons garlic powder (depending on taste) – Do NOT use garlic salt!

· 1 cup real half-and-half (OR one 12 ounce can of reduced skim milk)

· 1½ cups seedless grapes, halved.

PREPARATION:

· Place chicken breast halves in a shallow (non metallic) baking dish.

· Using a sharp fork, pierce each side of all chicken breasts a few times – to help absorb marinade

· Pour ½ cup white wine and 2 teaspoons tarragon over the chicken breasts.

· Flip each chicken breast – to ensure each side absorbs the marinade.

· Cover the dish with plastic cling wrap and refrigerate for 1 to 2 hours.

· Remove chicken from wine marinade; sprinkle with salt and pepper.

· Throw the remaining marinade down the sink.

· Using a skillet, heat the butter and olive oil over medium heat; when melted, add the chicken breasts.

· Cook the chicken for about 5 minutes on each side – until the chicken is browned, tender, and the juices run clear.

· Transfer the chicken to serving dish; cover and keep warm.

· Using the same skillet, add the remaining tarragon and white wine, plus the garlic powder and flour.

· Stir the mixture until it is smooth and there are no lumps.

· Add the half-and-half (or evaporated skim milk) and heat it for a few minutes – cooking and stirring until the mixture boils.

· Add the grapes to the sauce and continue stirring for about 45 seconds – until the grapes have been coated with the sauce and warmed just a bit.

· DO NOT OVERCOOK! Nothing is sadder than wilted grapes in a cream sauce!

· Pour the completed sauce over the chicken.

· Serve with wild rice pilaf or pasta, along with a vegetable side dish.

· NOTE: If you have any extra fresh tarragon, feel free to use it to decorate the plates.