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Chicken Veronique

  Broiler fryer chicken 3 Pound
  Lemon 1 , halved
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Paprika To Taste
  Cornstarch 1 Teaspoon
  Seedless green grapes 1 Cup (16 tbs)

Rub chicken well with the lemon; sprinkle with salt.
In skillet brown chicken slowly in hot butter about 10 minutes, turning frequently.
Add wine; spoon wine-butter mixture over chicken.
Cover; simmer till tender, 30 to 40 minutes.
Remove chicken to platter.
Sprinkle generously with paprika; keep warm.
Skim off fat from pan juices.
Measure juices; add water, if needed, to make 3/4 cup.
Return to pan.
Blend 1 tablespoon cold water into cornstarch; stir into juices.
Cook and stir till bubbly.
Add grapes and heat through.
Spoon over chicken.
Garnish with lemon slices, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3539 Calories from Fat 2255

% Daily Value*

Total Fat 251 g386.4%

Saturated Fat 87.7 g438.3%

Trans Fat 0 g

Cholesterol 1141.5 mg380.5%

Sodium 968.3 mg40.3%

Total Carbohydrates 42 g14.1%

Dietary Fiber 4.6 g18.3%

Sugars 25.7 g

Protein 256 g511.3%

Vitamin A 79.2% Vitamin C 140.7%

Calcium 22.4% Iron 76.2%

*Based on a 2000 Calorie diet

Chicken Veronique Recipe