MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Cutlets Veronique
 Categories: Chicken, Wine, Fruit, Dairy, Herbs
      Yield: 2 servings
 
      2    Skinless boneless chicken
           - breast halves
      3 ts Fresh tarragon; chopped
      2 tb Butter
      1    Shallot; chopped
    2/3 c  Small green seedless grapes
    1/2 c  Dry white wine
    1/2 c  Whipping cream
 
  Place chicken breasts between sheets of waxed paper and pound to
  even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts
  with 1 teaspoon tarragon, then salt and pepper. Melt butter in
  heavy medium skillet over medium-high heat. Add chicken breasts to
  butter; saute until brown and cooked through, about 4 minutes per
  side. Transfer chicken breasts to plates.
  
  Add shallot and remaining 2 teaspoons tarragon to drippings in
  skillet. Saute over medium-high heat until shallot begins to
  soften, about 2 minutes. Add grapes, wine and cream and boil until
  sauce thickens enough to coat spoon, about 5 minutes. Season sauce
  with salt and pepper. Spoon sauce over chicken.
  
  Serve couscous and buttered carrots with this main course. And
  fresh rhubarb tartlets for a seasonal finale.
  
  Bon Appetit April 2000
  
  A Cook from Chicago, IL on 08/22/03 I vary the veggie (I like sugar
  snap peas - but use red grapes then for more color). I have also
  increased the shallot to grape ratio and eased up on the whipping
  cream. It's yummy either way.
  
  A Cook from NYC on 05/04/03
  Delicious! Added a bit more tarragon and used a combination of red
  and green grapes (halved for better presentation)

  Bing

  From: Josefina Anita Brown-King

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