Chicken Veronique - cooking recipe

Ingredients

2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika, divided
12 chicken breast halves, boned and skinned
1 c. Chablis wine, divided
1/4 c. lemon juice
2 stalks celery, chopped
2 Tbsp. chives
1 tsp. tarragon leaves
1/2 c. butter, divided
1 c. whipping cream
1/4 c. flour
1 lb. seedless green grapes
cooked rice

Preparation

Combine salt, white
pepper
and
1/2 teaspoon paprika; mix well.
Place chicken in a
lightly greased 13 x 9 x 2-inch baking dish.
Sprinkle salt
mixture evenly over chicken.
Add 1/2 cup wine, lemon
juice,
celery, chives and tarragon;
dot with 1/4 cup butter.
Bake, covered at 350\u00b0 for 1 hour.
Baste chicken with remaining 1/2 cup wine every 20 minutes.
(Recipe can be made to this point and refrigerated up to 2 days ahead; reheat
before proceeding.) Remove to a warm serving platter; reserve pan drippings.