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Chicken Veronique

chef.tim.lee's picture
Ingredients
  Skinless chicken breasts 20 Ounce (4 Breasts, 150 Gram / 5 Ounce Each)
  Chicken stock 1⁄2 Pint, fat removed if homemade (300 Milliliter)
  Cornflour 1⁄2 Ounce (15 Gram)
  Skimmed milk 6 Fluid Ounce (175 Milliliter)
  Seedless grapes 7 Ounce, halved (200 Gram, White Or Green)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) Trim the chicken breasts if any visible fat is there.

MAKING
2) In a heavy-based frying pan, place the chicken breasts, pour over the stock and let it boil.
3) Cover the pan and simmer for 20 minutes, or until fully cooked.
4) With a slotted spoon, remove the chicken breasts onto a plate and keep warm.
5) Through a fine sieve, strain the stock into a measuring jug.
6) With kitchen paper, wipe the frying pan clean, and return 150 ml (1/4 pint) of the stock to the pan.
7) Blend the cornflour with a little of the milk and add to the stock with the remaining milk.
8) Boil the stock over a moderate heat, stirring constantly.
9) When the sauce has thickened, place the chicken breasts in the pan with the halved grapes and simmer for 5 minutes or until heated through.
10) Season with salt and pepper to taste.

SERVING
11) Serve the chicken veronique at once with boiled potatoes or rice and vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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