Vegetarian Chicken Veronique

• 2 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups skim milk
• 1/2 cup white wine
• 1/2 cup vegetable stock
• 2 tablespoons lemon juice
• 1 (10 ounce) bag frozen quorn pieces (use the Quorn chicken cutlets, NOT the pieces)
• 1 tablespoon vegetable oil
• 1 cup green seedless grape, cut in half

1. In a saucepan over moderate heat, melt butter.
2. Remove from burner and whisk in flour.
3. Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
4. Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
5. Meanwhile, heat vegetable oil in a large skillet and brown fillets.
6. Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
7. Add grapes and simmer for an additional five minutes. Serve and enjoy.

butter, flour, milk, white wine, vegetable stock, lemon juice, chicken cutlets, vegetable oil, green seedless grape

Taken from www.food.com/recipe/vegetarian-chicken-veronique-210149 (may not work)