Chicken Veronique With Brown Rice

• 1 12 teaspoons olive oil
• 2 boneless skinless chicken breast halves
• 1 garlic clove, minced
• 2 ounces rehydrated porcini mushrooms, chopped
• 1 -2 teaspoon unbleached cane sugar
• 12 cup white wine
• 12 cup chicken stock
• 1 12 teaspoons cornstarch
• 12 cup seedless grapes, sliced (or halved)
• 12 teaspoon coarse sea salt
• 18 teaspoon paprika (optional)

1. Cook brown rice according to package directions & set aside.
2. Heat oil in skillet over medium heat.
3. Add chicken & saute 3-4 minutes till browned on one side, then turn.
4. Add garlic & muhrooms.
5. Saute 3-4 minutes until softened.
6. Transfer chicken & mushrooms to plate & keep warm (I usually just place mine in a baking dish in oven at 200F).
7. To skillet, add sugar & wine.
8. Stir to mix, and simmer until reduced by half.
9. Mix broth and cornstarch, & whisk into wine mixture.
10. Simmer 2 minutes.
11. Remove chicken from oven & transfer with mushrooms to skillet.
12. Add grapes & simmer till chicken is cooked through.
13. Sprinkle with salt (and paprika if desired) & serve over rice.

olive oil, chicken, garlic, porcini mushrooms, cane sugar, white wine, chicken, cornstarch, grapes, salt, paprika

Taken from www.food.com/recipe/chicken-v-ronique-with-brown-rice-225861 (may not work)