Chicken Veronique - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 lb. boneless, skinless chicken breasts
1 small onion
1/2 c. white wine
1/2 c. chicken broth
1/2 tsp. dried tarragon
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. cornstarch
2 c. red or green seedless grapes

Preparation

In skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook until brown, about 4 minutes per side. Transfer chicken to platter; keep warm.
Reduce heat to medium. In the same skillet, melt remaining 2 tablespoons butter.
Add onion; cook until tender, about 2 minutes. Add wine, chicken broth, tarragon, salt and pepper.
Increase heat to medium-high and bring mixture to a boil while scraping up browned bits. Combine cornstarch and 1 tablespoon water.
Add cornstarch mixture to skillet.
Cook 1 minute until thickened. Stir in grapes. Spoon over chicken and serve.
Makes 4 servings.