Chicken Veronique


  • 4 skinless, boneless chicken breast halves
  • 2 Tbp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbp. sweet butter
  • 2 Tbp. olive oil
  • 2 cups seedless green grapes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 Tbsp. dry white wine
  • Pinch of chopped parsley
  1. Lay the chicken breasts between 2 sheets of plastic wrap, and pound to flatten them.
  2. On a plate, combine flour, salt, and pepper. Dredge the chicken in the flour, patting off the excess. Set aside.
  3. In large skillet over med-high heat, melt butter in the oil.
  4. Add chicken and sauté until golden. Add the grapes, broth, cream and wine, and bring to a boil.
  5. Reduce heat to med-low heat and simmer, covered, stirring occasionally, until chicken in cooked through and the grapes are slightly softened.
  6. Transfer the chicken to a platter, spoon the sauce over it, and serve. Sprinkle chopped parsley over top of chicken


Share & Print

0 0 100 0

No Comments

Leave a Reply