Chicken Veronique

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4 boneless chicken breast halves
1/2 cup chicken broth
1/2 cup half-and-half cream
1.5 cups green grapes, halved
1/4 tsp white pepper or to taste
Salt to taste
4 tsp butter
1.5 tblsp orange marmalade
1/4 tsp dried tarragon
2 tsp all-purpose flour
1/8 teaspoon ground nutmeg
How to make Chicken Veronique


Sprinkle chicken with salt and nutmeg. In a large nonstick skillet with butter over medium heat for few minutes on each side or until lightly browned & chicken tender.
transfer to plate and keep warm.
In a small bowl, combine the stock, marmalade and tarragon. Add to same skillet, bring to a boil. Reduce heat, cover and simmer for 3~4 minutes. Combine roux and cream until smooth. Gradually stir into skillet. Bring to a boil, cook until thickened. Stir in grapes; heat through. Serve on chicken with veggies.
Posted By: Shagufta, karachi

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