Chicken Breasts with Grapes (Supremes De Volaille Veronique)
Yield: 4 Servings

4 boneless chicken breasts, well trimmed
2 tbsp butter
2 shallots; minced
1/2 cup dry white wine
1 cup heavy cream
1 cup seedless green grapes (about 30)
salt and freshly ground black pepper
fresh parsley; to garnish

Season chicken breasts with salt and pepper. Melt half the butter in a frying pan over medium-high heat and cook the chicken breasts until cooked through and golden. Transfer the chicken breast to a plate and cover to keep warm.

Add remaining butter and saute the shallots until just softened, stirring frequently. Add wine, bring to boil and reduce by half.

Add the broth and continue boiling to reduce by half again.

Add cream to sauce, bring back to a boil and add any juices form the chicken. Add grapes and cook gently for 5 minutes.

Slice chicken breasts and serve with sauce, garnished with parsley.