CHICKEN VERONIQUE

This recipe comes from Woman's World magazine...It has become one of our favorites. Its easy, tasty and elegant!






1 tsp salt
½ tsp orange zest
¼ tsp pepper
4 thin sliced boneless chicken breasts
2 tbs butter
2 lg shallots, chopped
1 ½ c seedless red grapes, halved
1/3 cup white wine or chicken broth
½ c cooked white rice
1 tbs chopped parsley

In a bowl combine ½ tsp salt, ½ tsp rosemary, zest and pepper. Sprinkle over all sides of chicken. Melt butter in electric skillet on medium heat, add chicken and cook, turning once, until browned and just cooked through. Remove from skillet and keep warm.
To the same skillet, add shallots and cook stirring until softened, for 3 minutes. Add grapes, wine, salt and rosemary and cook until wine is reduced by half and the grapes are softened. Add cream and reserved chicken with any juices. Cook until heated trough and sauce has thickened
Serve over cooked white rice and sprinkle with parsley

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