Chicken Veronique

• 2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. paprika, divided
• 12 chicken breast halves, boned and skinned
• 1 c. Chablis wine, divided
• 1/4 c. lemon juice
• 2 stalks celery, chopped
• 2 Tbsp. chives
• 1 tsp. tarragon leaves
• 1/2 c. butter, divided
• 1 c. whipping cream
• 1/4 c. flour
• 1 lb. seedless green grapes
• cooked rice

1. Combine salt, white
2. pepper
3. and
4. 1/2 teaspoon paprika; mix well.
5. Place chicken in a
6. lightly greased 13 x 9 x 2-inch baking dish.
7. Sprinkle salt
8. mixture evenly over chicken.
9. Add 1/2 cup wine, lemon
10. juice,
11. celery, chives and tarragon;
12. dot with 1/4 cup butter.
13. Bake, covered at 350u0b0 for 1 hour.
14. Baste chicken with remaining 1/2 cup wine every 20 minutes.
15. (Recipe can be made to this point and refrigerated up to 2 days ahead; reheat
16. before proceeding.) Remove to a warm serving platter; reserve pan drippings.

salt, pepper, paprika, chicken, chablis wine, lemon juice, stalks celery, chives, tarragon leaves, butter, whipping cream, flour, green grapes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612713 (may not work)