Chicken Veronique - cooking recipe

Ingredients

8 whole chicken breasts, skinned, split and boned
1 1/4 c. fresh breadcrumbs
1 tsp. dried tarragon
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. minced chives
1/2 c. butter or more
1 small onion, minced
2/3 c. sliced mushrooms
2/3 c. chicken stock
2/3 c. dry white wine
2 c. Thompson seedless grapes

Preparation

Preheat oven to 375\u00b0.
Place
chicken breasts between 2 sheets of waxed paper, skinned side up and gently pound to 1/4 inch thickness.\t Combine
breadcrumbs,\ttarragon,
salt
and pepper and chives in
shallow
dish
and
coat chicken evenly. Melt about half of butter in large heavy-bottomed skillet over medium-high heat.
Add chicken\tin
batches
and brown on both sides, using more butter as needed.
Remove with slotted spoon and transfer to shallow baking dish.
Add onions and mushrooms to skillet and saute
until onion is translucent.\tAdd chicken stock and wine and bring to a boil, stirring constantly.
Pour over
chicken, tent dish
with\tfoil
and
bake
until\theated through, about 10 minutes.
Remove
foil,
add grapes and bake for 5 more minutes.