Sauteed Chicken Strips Veronique

Recipe By: Linda Jibson
Serving Size: 4

• 1/2 Pounds chicken, boneless, skinless
• 2 Tablespoons flour
• 1/2 Teaspoon salt
• 2 Tablespoons butter
• 2 Tablespoons olive oil or other vegetable oil
• 2 Cups green grapes, seedless
• 1/2 Cup chicken broth
• 1/2 Cup heavy cream
• 2 Tablespoons chicken broth
• 2 Tablespoons parsley

Cut the chicken breasts crosswise into 1/2 inch strips. In a small bowl, combine the flour, salt and pepper. Toss the chicken strips in the seasoned flour to cat lightly. Set the chicken aside. In a large skillet, melt the butter in the oil over medium-high heat until hot but not smoking. Add the chicken pieces and stir-fry until the chicken just begins to brown, 3-4 minutes. Add the grapes, chicken broth, and cream. Let the mixture come to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the chicken is cooked through and the grapes are slightly sofetened, 3-4 minutes.