Chicken Veronique

• 6 chicken breasts (boned and skinned)
• 2 cans tiny potatoes
• 1/4 lb sliced mushrooms
• 1/2 lb cooked ham, diced
• 5 T butter
• 5 T flour
• 2 cups whipping cream
• 1 cup white wine
• Salt and pepper
• 1 cup seedless green grapes

Saute chicken in butter. Put in casserole. Brown potatoes in same pan, add to chicken. Brown mushrooms until they begin to turn color. Add to casserole. Add ham. Stir flour into drippings (may need additional butter) and add cream, cooknig until slightly thickened. Add wine after it has boiled a little and let it come to a boil again. Add seasonings to white sauce and pour over casserole.

Bake at 350° for two hours, covered. Add green grapes the last 10 minutes. (I have used leftover turkey and chicken in this recipe.)