This riff on a classic French dish is pure magic — easy enough for a Tuesday supper, yet dazzling enough for a Saturday soiree. HB contributor Alex Hitz shares his recipe. CHAMPAGNE CHICKEN "VERONIQUE" Serves 6 Ingredients 2 pounds boneless, skinless chicken breasts (approximately 3 breasts), cut in half lengthwise 1½ teaspoons salt 1 teaspoon ground black pepper 4 tablespoons butter 1 cup minced shallots 4 dozen red grapes, cut in half ¾ cup heavy cream 2 tablespoons chopped