Chicken Veronique

• 3 tbsp butter, divided
• 1 lb skinless boneless chicken breasts
• 1 clove minced garlic
• 2 minced shallots
• 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 and set aside

Add remaining butter to skillet, once melted, add garlic and shallots, 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/chicken 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 and cook sauce another two minutes. Serve with rice.