Chicken Veronique

This is so easy but sounds very luxurious.  It will impress your friends without breaking the bank and you won't break a sweat over it.

• 2 chicken breasts
• 1 oz butter
• 1 tsp oil
• 3 medium mushrooms sliced
• 2 or 3 shallots or one small onion, chopped
• 50 mls dry white wine if you have it or 50 mls chicken stock
• Medium carton of cream
• ½ teaspoon tarragon
• Approx 12 seedless green grapes
• Pinch of salt
• Black pepper

• Heat the butter and oil together in a frying pan. (If you are using something like flora you will not need the oil.  Butter burns very quickly so the oil is needed to prevent it burning.)
• Add the mushrooms and cook over a medium heat for 2 minutes, then remove from the pan and reserve.
• Add the chicken breasts, cook them over a medium heat for around 15 minutes, turning two to three times.
• After the chicken has been in the pan for around 5 minutes add the onions,  tarragon and wine or chicken stock (made with a stock cube and water if you don't have ready made stock,  but don't use the whole stock cube for 50mls of stock.  It is best to make the stock according to the packet instructions and just take out the 50mls which you need.)  The liquid in the pan will reduce which is desirable but ensure that it doesn't all disappear thereby allowing the chicken to burn, add a little more liquid if you need to.
• After 15 - 20 minutes return the mushrooms to the pan and add the cream.  Bring to the boil for a few minutes until the cream thickens.
• Add the grapes to the pan and stir in salt and pepper to your taste but do be careful, if you have used a stock cube taste the sauce before adding salt to check how salty it already tastes.  Leave over a low light for about a minute 30 t0 60 seconds just to heat the grapes through, they do not need to be cooked.

I usually serve this with rice.