Chicken Veronique

• 3 tbsp butter divided
• 1 lb boneless skinless chicken breast
• 1 clove minced garlic
• 2 shallots minced
• 2 tbsp flour
• 1/2 tsp dried basil
• 1/4 tsp nutmeg
• 1 cup whipping cream
• 1/2 cup white wine or chicken broth
• 1 cup seedless grapes

Heat 1 tbsp butter in a large skillet over medium high heat. Add chicken. Cook turning once until chicken is cooked through (about 20 minutes). Remove from skillet, cover to keep warm

Add garlic, shallots and remaining butter to skillet. Reduce heat to medium low. Cook until garlic is tender, add flour, basil and nutmeg. Cook stirring until pale golden about 3 minutes

Add cream and wine/broth to skillet. Bring mixture to a boil, stirring constantly over medium high heat. Cook until sauce is thickened, about 5 minutes.

Add grapes to skillet, stir. Cook sauce just until heated through, about 2 minutes. Serve with rice and green beans

Original recipe from Easy Everyday Cooking recipe card