Yield: 4 servings

2 tb Butter
1 c Heavy cream
1 tb Vegetable oil
1/2 lb Seedless green grapes, halved
4 Skinless, boneless chicken breast halves
Salt and pepper
1/3 c Dry white wine

The word ‘veronique’ indicates green grapes. Paired with chicken, cream and white wine, they make a surprisingly elegant dish.

Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Stir the cream into the pan. Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through.

Serves 4.