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August 8, 2011
Chicken Veronique
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
35 minutes“Shallots are usually priced three to four times higher than onions. You can easily substitute less expensive minced green onions or regular yellow onions for the shallots in this recipe.”
Ingredients
Serves 4
- 3 tablespoons butter, divided
- 4 skinless, boneless chicken breasts (about 4 ounces each)
- 1 clove garlic, minced
- 2 shallots, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup whipping cream
- 1/2 cup white wine or chicken broth
- 1 cup seedless grapes, halved
Directions
1
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken. Cook, turning once, until chicken is cooked through, about 20 minutes. Remove from skillet. Cover; set aside.
2
Add garlic, shallots and remaining butter to skillet; reduce heat to medium-low. Cook until garlic is tender. Add flour, basil, salt and nutmeg. Cook, stirring, until pale golden, about 3 minutes.
3
Add cream and wine to skillet. Bring mixture to a boil, stirring constantly, over medium-high heat. Cook until sauce is thickened, about 5 minutes.
4
Add grapes to skillet; stir. Cook sauce just until heated through, about 2 minutes. Slice chicken across the grain; divide among individual plates. Top with sauce.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you want to save a little time, skip cutting the grapes into halves. Keep them whole for a different look.
Great Pairings
Golden Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from the pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
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