Recipe: Chicken Breasts Veronique for Two (or One) (Sunset cookbook, 1985)

CHICKEN BREASTS VERONIQUE FOR TWO (OR ONE)

2 (12 ounce) whole chicken breasts, split, boned, skinned
salt
3 tablespoons butter or margarine, divided use
1 tablespoon orange marmalade
1/4 teaspoon tarragon, crumbled
1/4 cup dry white wine
8 medium mushrooms, stems trimmed (tops fluted, if desired)
1/4 cup heavy (whipping) cream
3/4 cup seedless grapes
parsley sprigs (for garnish)

Sprinkle chicken lightly with salt. Melt 1 tablespoon of the butter in wide frying pan over medium heat. Add chicken breasts and cook until golden on each side.

Stir in marmalade, tarragon, and wine. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part. Transfer to warm serving dish.

Meanwhile, melt remaining 2 tablespoons butter in a small pan, over medium heat. Add mushrooms and cook, stirring, until liquid evaporates.

To pan juices add cream and quickly bring to a full rolling boil. Mix in grapes, return to a boil, then pour sauce over chicken. Garnish with sauteed mushrooms and parsley sprigs.

CHICKEN BREAST VERONIQUE FOR ONE:
Use 1 whole chicken breast, 2 teaspoons each butter or margarine and marmalade, 1/8 teaspoon tarragon, 2 tablespoons each dry white wine and whipping cream, and 1/3 cup seedless grapes. Cook 4 whole mushrooms in 1 tablespoon butter or margarine.

RECIPE NOTE:
Veronique [vay-roh-NEEK] A term describing dishes garnished with seedless white grapes. One of the most popular of these dishes is sole Veronique - fillet of SOLE poached in white wine, covered with a white sauce and garnished with white grapes.

Makes 2 servings
Source: Sunset Cooking for Two: Poultry, Sunset Books, 1985