Chicken Veronique - cooking recipe

Ingredients

1/2 lemon
2 chicken breasts, boned and skinned
salt and pepper to taste
2 Tbsp. butter or margarine
1 Tbsp. water
1 tsp. cornstarch
1/2 c. seedless green grapes
1/3 c. light cream
1 Tbsp. dry white wine

Preparation

Squeeze lemon over chicken.
Sprinkle with salt and pepper. Melt butter in a large skillet.
Add chicken; cook until browned and juices run clear, turning as needed.
Remove chicken and keep warm.
Reserve drippings in skillet.
Mix water and cornstarch in bowl; stir into drippings.
Add grapes and cream.
Cook and stir until sauce thickens.
Stir in wine.
Spoon sauce over chicken and serve.
Makes 2 servings.