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
3. Stir in blended cornflour and water, stir
constantly over heat until mixture boils and thickens.
The grapes for sauce Veronique can be peeled and refrigerated the
day before required. Use a sharp knife or fingernails to peel away