Chicken Veronique

• 3 tablespoons butter
• 1 1/2 tablespoons vegetable oil
• 6 each chicken breast halves, boneless, skinless
• 1/2 cup white wine dry
• 1 1/2 cups heavy whipping cream
• 3/4 pound grapes, seedless green, halved
• 1 x salt to taste
• 1 x black pepper to taste

1. Heat butter and oil in a large frying pan over medium high heat.
2. Add chicken and saute, turning once, until meat turns white, about 8 minutes.
3. Remove from pan and keep warm.
4. Add wine to pan and bring to a boil scraping up browned bits from bottom of pan with a wooden spoon.
5. Stir cream into pan.
6. Boil, stirring occasionally, until sauce thickens slightly, about 5 minutes.
7. Add chicken and grapes.
8. Heat through.

butter, vegetable oil, chicken breast halves, white wine, heavy whipping cream, grapes, salt, black pepper

Taken from recipeland.com/recipe/v/chicken-veronique-3653 (may not work)