Chicken Breasts Veronique

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I went to a Christmas potluck with the group I'm part of that are trying to start a Shaker museum at the Shaker village here. Our president brought this great chicken dish with grapes, mushrooms and a light wine sauce. The chicken was cut into strips about thumb size as that's better for serving at a potluck then the 1/4 breast of the recipe. But it was outstanding. It might even work served over rice.

Chicken Breasts Veronique
Printer version of this recipe

4 whole chicken breasts
1 cup cracker crumbs/matzo meal
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried tarragon
pinch of nutmeg
3 tablespoons margarine
¼ cup chopped onion
½ cup chicken broth/bouillon cube and water
½ cup dry wine or vermouth
2 cups sliced fresh mushrooms/dried mushrooms-package directions
2 tablespoons margarine
2 cups seedless green grapes optional

Yield: 8 servings

Directions
1. Remove the skin from the chicken breasts and cut them in half.
Combine cracker crumbs, salt, pepper, tarragon and nutmeg.
Coat chicken in this mixture.
2. Melt margarine in a skillet.
Brown chicken on both sides.
Remove chicken and place in a single layer in a shallow baking pan.
Preheat oven to 375 F. 3. Add the onions to the margarine remaining in the skillet and sauté until transparent.
Drain off any excess oil.
Pour in the broth and wine, bring to a boil.
Pour around the chicken.
At this point the dish can be covered and set aside in the refrigerator.
Bake 30 minutes.
4. While chicken is baking, melt 2 tablespoons margarine in a skillet.
Sauté mushrooms until tender.
Arrange mushrooms and grapes around chicken.
Bake 8-10 minutes longer or until chicken is tender.

Sr. Cyndy Anderson

To: Anglican@stsams.org
Date: Fri, 30 Dec 2005
From: Cynthia J Anderson
Subject: Lovely pot luck recipe