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Fancy the grapes

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I just love getting the surplus of berries when they're
on sale. Especially the strawberries, blueberries and
grapes seem to be the most reasonable. Well I have a
little tidbit on grapes. Did you know that "Veronique"
is a term used to describe dishes garnished with grapes,
usually seedless grapes? Here's a special dish of ORANGE
CHICKEN VERONIQUE for you today to get a taste of this
style. Now you're cookin' with class!


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1 tablespoon vegetable oil
3 bone-in whole chicken breasts (10 to 12 oz. each),
  split in half, skin removed
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried marjoram leaves
1/8 teaspoon white pepper
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 cup halved seedless green grapes
1/2 cup halved seedless red grapes
1 teaspoon grated orange peel

Place oil in 12-inch nonstick skillet. Heat over medium-high
heat. Add chicken. Cook for 4 to 6 minutes, or just until
browned on both sides. Drain excess oil from skillet. Add
juice, wine, sugar, salt, marjoram and pepper to skillet.
Cover. Reduce heat to low. Let simmer for 12 to 15 minutes,
or until meat near bone is no longer pink and juices run
clear. Remove chicken from skillet and place on serving
platter. Cover to keep warm. Set aside. Using whisk, stir
cornstarch mixture into skillet. Add grapes and peel. Cook
for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and
translucent, stirring constantly. Spoon over chicken. 

Yield: 6 servings 
Calories: 164, Calories from fat: 41, Total Fat 5g,
Total Carbohydrate 9g, Saturated Fat 1g, Dietary Fiber 1g,
Cholesterol 55mg, Sugars 8g, Sodium 135mg, Protein 21g,
Categories: Chicken, Low Fat, Main Courses
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                 MARZEE'S CORNER


               BOIL FIRST-PEEL LATER?

It's much easier to peal peaches, tomatoes, potatoes
and  even shrimp if you boil them first.  For peaches
and tomatoes  make a small "x" on the top and bottom
of the fruit.  Pop them in to rapidly boiled water for
10 to 15 seconds, remove from the water and slip them
out of their skins. For potatoes and shrimp, cook until
they're ready to serve and then peel if desired.


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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