Chicken Veronique

• 8 whole chicken breasts, skinned, split and boned
• 1 1/4 c. fresh breadcrumbs
• 1 tsp. dried tarragon
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/8 tsp. minced chives
• 1/2 c. butter or more
• 1 small onion, minced
• 2/3 c. sliced mushrooms
• 2/3 c. chicken stock
• 2/3 c. dry white wine
• 2 c. Thompson seedless grapes

1. Preheat oven to 375u0b0.
2. Place
3. chicken breasts between 2 sheets of waxed paper, skinned side up and gently pound to 1/4 inch thickness.tCombine
4. breadcrumbs,tarragon,
5. salt
6. and pepper and chives in
7. shallow
8. dish
9. and
10. coat chicken evenly. Melt about half of butter in large heavy-bottomed skillet over medium-high heat.
11. Add chickentn
12. batches
13. and brown on both sides, using more butter as needed.
14. Remove with slotted spoon and transfer to shallow baking dish.
15. Add onions and mushrooms to skillet and saute
16. until onion is translucent.tdd chicken stock and wine and bring to a boil, stirring constantly.
17. Pour over
18. chicken, tent dish
19. withtoil
20. and
21. bake
22. untilteated through, about 10 minutes.
23. Remove
24. foil,
25. add grapes and bake for 5 more minutes.

chicken breasts, fresh breadcrumbs, tarragon, salt, freshly ground pepper, chives, butter, onion, mushrooms, chicken stock, white wine, thompson

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740502 (may not work)