Recipe(tried): Chicken Veronique

Hi, I think what you are looking for is chicken veronique. I have read it is named Veronique after the grape grower's wife. I do use mushrooms but they could be left out of the recipe if desired. Here are two versions for you. The first is my favorite.

Chicken Veronique
4 whole chicken breasts
1 cup cracker crumbs
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried tarragon
pinch of nutmeg
3 tbsp margarine or butter
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup dry white wine
2 cups sliced mushrooms
2 tbsp margarine or butter
2 cups seedless green grapes
Remove skin from chicken breasts and cut them in half. combine cracker crumbs, salt, pepper, tarragon and nutmeg. Coat the chicken in this mixture (I do it in a ziplock bag)
Melt margarine in skillet. Brown chicken on both sides. Remove it and place in a single layer in a baking pan. Preheat oven 375 degrees.
Add the onion to the margarine in the skillet and saute. Drain off any excess oil and pour in the wine and broth, bring to a boil. Pour over the chicken and bake uncovered for 30 min.
While chicken is baking melt 2 tbsp margarine in a skillet. Saute mushrooms until tender. Arrange mushrooms and grapes around cicken and bake 8-10 min longer or until chicken is tender.

Chicken Veronique Recipe

Yield: 4 Servings

4 Chicken breast halves; - skinless, boneless
2 tb Butter or margarine
4 oz Mushrooms; sliced, drained
1/2 c Green onions; chopped
3 tb White wine -OR- lemon juice
1/2 c Whipping cream
1 c Seedless grapes
1/2 ts Salt
1/8 ts White pepper Heat 1 tb butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms.

Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately.