Chicken Veronique
This classic French recipe that contains a combo of wine, cream sauce, and grape halves is elegant and delicious.
Makes
Serving size
Ingredients
1 tablespoon flour
½ teaspoon freshly ground black pepper, divided
1-pound boneless skinless chicken breasts
6 tablespoon unsalted margarine
¼ cup white wine
½ cup water
1 teaspoon parsley
1 bay leaf
2 teaspoon orange marmalade (homemade or store-bought)
1 cup green grapes, halved
Instructions
- Combine flour and ¼ teaspoon pepper.
- Lightly dust chicken with seasoned flour.
- Sauté chicken in margarine in a large skillet until golden brown on all sides.
- Add wine, water, parsley, remaining ¼ teaspoon pepper, bay leaf and marmalade.
- Cover and simmer for 25 minutes, until chicken is tender and cooked through.
- Transfer chicken to a serving platter.
- Add grapes to the sauce in the skillet and cook 2 minutes, stirring constantly.
- Pour sauce over chicken.
Cooking Tip
Looking for a white wine substitute? Swap the wine for white vinegar.
Recipe contributed by Satellite Healthcare
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