CHICKEN VERONIQUE
(Serves 4)

4 CHICKEN BREASTS, SKINNED, BONED AND LIGHTLY SALTED.

4 T. BUTTER
2 T. ORANGE MARMALADE
1/2 TSP. CRUSHED TARRAGON LEAVES
1 C. DRY WHITE WINE
16 MEDIUM MUSHROOMS-FLUTED*
1/2 PINT WHIPPING CREAM
1 TSP. CORNSTARCH
4 TSP. WATER
1-1/2 C. SEEDLESS GRAPES
1/4 C. CHOPPED PARSLEY

*TO FLUTE MUSHROOMS, SLICE THIN WEDGES FROM THE CAP OF MUSHROOM, FROM THE OUTER EDGE TO THE CENTER, PLACED LIKE UMBRELLA STRUTS..

 

SAUTE CHICKEN IN 2 T. BUTTER UNTIL GOLDEN.
STIR IN MARMALADE, TARRAGON AND WINE.
BRING TO BOIL, COVER, REDUCE HEAT TO SIMMER. COOK 20 MINUTES UNTIL CHICKEN IS DONE.

REMOVE TO WARM DISH. SET THE FRYING PAN ASIDE.

IN ANOTHER PAN, SAUTE MUSHROOMS IN REMAINING BUTTER AND COOK UNTIL LIQUID IS EVAPORATED.

IN FIRST PAN, ADD CREAM AND BRING TO ROLLING BOIL OVER MEDIUM HEAT. MIX IN CORNSTARCH BY ADDING A LITTLE OF THE HOT MIX TO THE CORNSTARCH TO MAKE A THIN PASTE, AND THEN ADD IT TO THE CREAM IN THE FRYING PAN.
RETURN TO BOIL, ADD GRAPES, REBOIL.

POUR OVER CHICKEN AND SET MUSHROOMS AROUND ON PLATE AND SPRINKLE WITH PARSLEY.

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