Chicken Supreme Veronique - cooking recipe

Ingredients

3 whole chicken breasts (about 1 lb. each)
1/2 c. dry white wine
1/2 c. water
2 Tbsp. finely chopped onion or shallots
2 chicken bouillon cubes
1 lb. seedless green grapes
1/2 c. heavy cream
2 egg yolks
salt and freshly ground pepper

Preparation

Split breasts into halves; bone halves.
In skillet, place boned breasts, skin side up.
Add wine, water, onion or shallots and bouillon cubes.
Heat to boiling.
Cover; cook over low heat for 15 minutes, or until fork-tender.