Chicken with Sauce Veronique

6 chicken breast fillets
1 tbsps oil
2 tbsps butter
1 cup dry white wine
1 cups water
cup dry vermouth
2 tbsps butter
cup heavy cream
cup small white seedless grapes, peeled
2 tsps cornflour
1 tbsp water

1. Heat oil and butter in a large frying pan, add chicken in a single layer, cook over fairly high heat until chicken is lightly browned and tender; this will take about 10 minutes, depending on size and thickness of the fillets. Overcooking dries out these fillets. Serve chicken with the sauce Veronique.

2. Combine wine, water and vermouth in a medium saucepan, bring to the boil, boil rapidly until reduced by half. Reduce heat, stir in butter, cream and grapes, stir over heat without boiling until the butter is melted. 3. Stir in blended cornflour and water, stir constantly over heat until mixture boils and thickens.

Hint: The grapes for sauce Veronique can be peeled and refrigerated the day before required. Use a sharp knife or fingernails to peel away the skin.

     Serves 4.