Chicken veronique

Yield: 4 servings

Measure Ingredient
2 tablespoons Butter
4 eaches Chicken breast halves
1 tablespoon Vegetable oil
⅓ cup Dry white wine
1 cup Heavy cream
\N \N Salt and pepper
½ pounds Seedless green grapes, halved



The word 'veronique' indicates green grapes. Paired with chicken, cream, and white wine, they make a surprisingly elegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan.

Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. Serves 4.

Submitted By EARL SHELSBY On 02-27-95

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