bird Veronique Recipe

Components:

• 4 boneless hen breast halves 
• 1/2 cup bird broth 
• half cup half of-and-1/2 Cream 
• 1.five cups green Grapes halved 
• 1/four tsp white pepper or to flavor 
• Salt to taste 
• four tsp Butter 
• 1.5 tbsp Orange marmalade 
• 1/4 tsp dried tarragon 
• 2 tsp all-reason flour 
• 1/eight Teaspoon floor Nutmeg 

Technique:

Sprinkle fowl with salt and nutmeg. In a huge nonstick skillet with butter over medium warmness for a little while on each facet or until gently browned & fowl tender. 
transfer to the plate and maintain warm. 
In a small bowl, integrate the stock, marmalade, and tarragon. upload to the same skillet, carry to a boil. reduce heat, cowl and simmer for three~four minutes. combine roux and cream until smooth. gradually stir into skillet. carry to a boil, cook dinner till thickened. Stir in grapes; warmness thru. Serve on chicken with vegetables.