Chicken Veronique Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt and pepper.
• STEP 2.Heat olive oil in a large skillet over medium-high heat.
• STEP 3.Add the chicken breasts to the skillet and cook until browned on both sides, about 4-5 minutes per side.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, add the shallots and cook until softened, about 2-3 minutes.
• STEP 6.Add the white wine to the skillet and cook for another 2 minutes, scraping the bottom of the skillet to release any browned bits.
• STEP 7.Stir in the chicken broth and bring to a simmer.
• STEP 8.Return the chicken breasts to the skillet and simmer for 10-12 minutes, or until cooked through.
• STEP 9.Remove the chicken from the skillet and keep warm.
• STEP 10.Stir in the cream and simmer for another 2-3 minutes, until the sauce has thickened slightly.
• STEP 11.Add the grapes to the skillet and cook for 1-2 minutes, until heated through.
• STEP 12.Serve the chicken Veronique with the sauce and grapes spooned over the top.
• STEP 13.Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to season the chicken breasts well with salt and pepper before cooking.
• Use a dry white wine, such as Sauvignon Blanc or Chardonnay, for the best flavor in the sauce.
• If you prefer a thicker sauce, you can whisk in a tablespoon of flour or cornstarch mixed with water to the sauce before adding the cream.
• Serve the chicken Veronique with a side of rice or mashed potatoes to soak up the delicious sauce.

Storage and Serving

• Leftover chicken Veronique can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet over low heat, adding a splash of chicken broth or cream to prevent it from drying out.
• Garnish with fresh parsley before serving to add a pop of color and freshness to the dish.