CHICKEN VERONIQUE
1 tsp. salt
3/4 tsp. crushed rosemary
1/2 tsp. grated orange zest
1/4 tsp. pepper
4 thin-sliced boneless, skinless, chicken breast halves
2 tbsp. butter
2/3 cup chopped shallots
1 1/2 cups red seedless grapes
1/3 cup low-sodium chicken broth
1/2 cup light cream
2 cups uncooked instant white rice (OR brown rice)
1 tbsp. chopped fresh parsley and dried chopped rosemary
In a bowl combine, 1/2 teaspoon salt, 1/2 teaspoon zest and pepper. Sprinkle over all sides of chicken.

In a large skillet over medium-high heat, melt butter, add chicken, cook, turning once, until browned and JUST cooked.

Remove from skillet, keep warm. To same pan, add shallots, cook, stirring occasionally, until soft. Add grapes, broth, remaining salt and rosemary. Cook until broth is reduced by half and grapes are soft. Add cream and reserved chicken. Cook until chicken is heated through and sauce has thickened.

Cook rice as directed on package. Stir in parsley. Serve chicken and sauce over rice.