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Chicken Veronique Recipe

AuthorARY ZAUQ

Chicken-Veronique-Recipe
Yields1 Serving
 4 boneless Chicken breast
 1/2 cup Chicken broth halves
 1/2 cup half-and-half Cream
 1.5 cups green Grapes, halved
 1/4 tsp white pepper or to taste
 Salt to taste
 4 tsp Butter
 1.5 tblsp Orange marmalade
 1/4 tsp dried tarragon
 2 tsp all-purpose flour
 1/8 Teaspoon ground Nutmeg
1

Sprinkle chicken with salt and nutmeg. In a large nonstick skillet with butter over medium heat for few minutes on each side or until lightly browned & chicken tender.

2

transfer to plate and keep warm.

3

In a small bowl, combine the stock, marmalade and tarragon. Add to same skillet, bring to a boil. Reduce heat, cover and simmer for 3~4 minutes. Combine roux and cream until smooth. Gradually stir into skillet. Bring to a boil, cook until thickened. Stir in grapes; heat through. Serve on chicken with veggies.

Ingredients

 4 boneless Chicken breast
 1/2 cup Chicken broth halves
 1/2 cup half-and-half Cream
 1.5 cups green Grapes, halved
 1/4 tsp white pepper or to taste
 Salt to taste
 4 tsp Butter
 1.5 tblsp Orange marmalade
 1/4 tsp dried tarragon
 2 tsp all-purpose flour
 1/8 Teaspoon ground Nutmeg

Directions

1

Sprinkle chicken with salt and nutmeg. In a large nonstick skillet with butter over medium heat for few minutes on each side or until lightly browned & chicken tender.

2

transfer to plate and keep warm.

3

In a small bowl, combine the stock, marmalade and tarragon. Add to same skillet, bring to a boil. Reduce heat, cover and simmer for 3~4 minutes. Combine roux and cream until smooth. Gradually stir into skillet. Bring to a boil, cook until thickened. Stir in grapes; heat through. Serve on chicken with veggies.

Chicken Veronique Recipe