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Chicken Veronique

Diet.Chef's picture
  Whole chicken breasts 2 Medium, skinned, boned and halved lengthwise
  Lemon 1⁄2 Small
  Butter/Margarine 1 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Water 2 Tablespoon
  Instant chicken bouillon granules 1⁄4 Teaspoon
  Paprika To Taste
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Seedless green grapes 3⁄4 Cup (12 tbs), halved

Rub chicken well with the lemon; sprinkle lightly with salt.
In skillet brown chicken slowly in hot butter or margarine about 10 minutes, turning chicken pieces as necessary to brown evenly.
Drain off fat.
Add wine, 2 tablespoons water, and the chicken bouillon granules.
Cover and simmer for 25 to 35 minutes or till chicken is tender, spooning wine mixture over chicken occasionally.
Remove chicken to serving platter.
Sprinkle with paprika; keep warm.
Skim fat from pan juices.
Measure juices, adding water if necessary to make 3/4 cup, Return juices to pan.
Stir 1 tablespoon cold water into cornstarch; stir into juices.
Cook and stir over medium heat till mixture is thickened and bubbly Add grapes and heat through.
Spoon the grape sauce over chicken.
Garnish with lemon slices, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 680 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 8.9 g44.7%

Trans Fat 0.1 g

Cholesterol 231.8 mg77.3%

Sodium 524.6 mg21.9%

Total Carbohydrates 36 g11.8%

Dietary Fiber 2.3 g9.2%

Sugars 19.5 g

Protein 81 g161.7%

Vitamin A 21.2% Vitamin C 50.2%

Calcium 7.3% Iron 19.6%

*Based on a 2000 Calorie diet

Chicken Veronique Recipe