A Celebratory Dinner for 2:  POULET VERONIQUE [TARRAGON CHICKEN WITH SEEDLESS PURPLE GRAPES IN WHITE SAUCE WITH WHITE WINE & BROTH]

–4 chicken tenderloins or breast strips

–1 cup of purple grapes, seedless (halve the grapes)

–tarragon (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, tarragon, and olive oil.  Mix well.  Set aside.

2 – Halve 1 cup of purple grapes.  Place in a covered baking dish.

3 – Place one-third cup of chicken broth in a Pyrex measuring cup.  Add one-third cup of white wine.  Microwave on high for 1 minute.  Place 1 generous tablespoon of flour in a second cup.  When broth-wine sauce has heated, slowly add to the flour, stirring briskly.  Pour atop the purple grapes.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Then stir well.

4 – Nestle the chicken amid the sauce with the grapes.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken and grapes hot, atop jasmine rice (recipe, see the search box on this blog)

–chicken adapted from The Microwave French Cookbook.

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