Chicken Veronique - cooking recipe

Ingredients

1 chicken (2 1/2 to 3 lb.)
1 lemon
1/2 tsp. salt
1/3 c. butter
1/3 c. cooking Sauterne
1 c. seedless green grapes
paprika

Preparation

Rub chicken well with half of a lemon; sprinkle with salt. Let dry on rack for 15 minutes.
Heat butter in a skillet until bubbly.
Brown chicken in butter (about 10 minutes), turning with tongs.
Pour in Sauterne; spoon sauce over chicken.
Cover; simmer until chicken is tender (30 to 35 minutes).
About 3 minutes before end of cooking, add seedless green grapes.
Dash generously with paprika.
Pass the sauce in a bowl.
Serves 3 or 4.