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<blockquote data-quote="moreluck" data-source="post: 72312" data-attributes="member: 1246">Breast Of Chicken VeroniqueIngredients:9 tablespoons butter, divided3 large chicken breasts, split18 medium mushrooms, quartered (caps only)3 tablespoons flour1 1/2 cup half-and-half3/4 cup white wine1 cup diced hamSalt and pepper to taste1 1/2 cup seedless grapes Directions:Melt 6 tablespoons butter in large heavy pan and brown chicken breasts. Remove to casserole. Melt 3 tablespoons butter in same pan and saute mushrooms over high heat for 3 minutes. Remove with slotted spoon and scatter over chicken. Reduce heat and stir flour into skillet. Cook the roux 1 minute. Gradually add half-and* half and wine, stirring constantly. Cook until thick. Add diced ham. Season with salt and pepper and pour sauce over chicken. Bake covered in a 350* oven 35-40 minutes. Uncover and scatter grapes over chicken and bake another 10 minutes. Variation: You may add some herbs to the sauce; approximately 1/4-1/2 tea* spoon thyme, rosemary, and tarragon mixed, or alone. This can be prepared ahead and refrigerated, but grapes should not be added until the last 10 min*utes of cooking.</blockquote>

[QUOTE="moreluck, post: 72312, member: 1246"] Breast Of Chicken Veronique Ingredients: 9 tablespoons butter, divided 3 large chicken breasts, split 18 medium mushrooms, quartered (caps only) 3 tablespoons flour 1 1/2 cup half-and-half 3/4 cup white wine 1 cup diced ham Salt and pepper to taste 1 1/2 cup seedless grapes Directions: Melt 6 tablespoons butter in large heavy pan and brown chicken breasts. Remove to casserole. Melt 3 tablespoons butter in same pan and saute mushrooms over high heat for 3 minutes. Remove with slotted spoon and scatter over chicken. Reduce heat and stir flour into skillet. Cook the roux 1 minute. Gradually add half-and* half and wine, stirring constantly. Cook until thick. Add diced ham. Season with salt and pepper and pour sauce over chicken. Bake covered in a 350* oven 35-40 minutes. Uncover and scatter grapes over chicken and bake another 10 minutes. Variation: You may add some herbs to the sauce; approximately 1/4-1/2 tea* spoon thyme, rosemary, and tarragon mixed, or alone. This can be prepared ahead and refrigerated, but grapes should not be added until the last 10 min*utes of cooking. [/QUOTE]

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