Chicken veronique
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 4 | eaches | Chicken breast halves |
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Dry white wine |
| 1 | cup | Heavy cream |
| Salt and pepper | ||
| ½ | pounds | Seedless green grapes, halved |
Directions
INGREDIENTS
DIRECTIONS
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