Chicken Veronique

Technorati Tags: Chicken,entree,baked

 

1	lb	skinless, boneless chicken breasts, cut in 3-inch strips
2	Tbsp	unbleached white flour
1/2	tsp	Fine herbs (mixture of thyme, oregano, sage, rosemary, marjoram, and basil)
1/4	tsp	salt
1/4	tsp	white pepper
1	Tbsp	Olive oil
1	lg	onion, finely chopped
8	oz	sliced mushrooms
1/2	cup	white wine
2	Tbsp	fresh lemon juice
1-1/2	cups	seedless grapes

 

Flatten chicken breasts between 2 sheets of wax paper until 1/2 inch thick.

In shallow dish, mix flour, fine herbs, salt and pepper together.

Dredge chicken pieces in flour and coat evenly.

Heat olive oil in large, Teflon-coated skillet.  Brown chicken for 2-3 minutes a side.  Remove chicken to shallow baking dish.

Add onions, mushrooms and wine to skillet and sauté vegetables for a few minutes or until tender.

Pour sauce over chicken in baking dish and add lemon juice.

Bake in oven for 10 minutes, or until chicken is completely cooked.

Add grapes and cook an additional 2 minutes.

Serve with orzo or tiny pasta

 

Yield:  4 servings

 

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