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Chicken Veronique

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  Skinless, boneless chicken breast halves 4
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Dried thyme 3⁄4 Teaspoon
  Butter 2 Tablespoon
  Finely chopped shallots 3 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Grated orange zest 1 Teaspoon
  Seedless grapes 1 Cup (16 tbs) (Green And/Or Red Colored)
  Orange slices 4 (Thin)
  Grape clusters 4 Small

1. Season chicken with salt, pepper, and 1/2 teaspoon of thyme. Melt butter in a large frying pan over medium heat. Add chicken and cook, turning, until golden outside, 8 to 10 minutes. Remove chicken from pan.
2. Add shallots to pan and cook until softened, about 2 minutes, stirring often. Add wine, broth, and remaining 1/4 teaspoon thyme and bring to a boil, stirring up browned bits from bottom of pan. Add cream and orange zest. Return chicken to pan. Add grapes and simmer until chicken is white throughout and sauce is slightly reduced, 3 to 5 minutes.
3. Serve garnished with orange slices and grape clusters.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 370 Calories from Fat 162

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 106.5 mg35.5%

Sodium 272.6 mg11.4%

Total Carbohydrates 26 g8.5%

Dietary Fiber 1.2 g4.6%

Sugars 17.6 g

Protein 21 g42.7%

Vitamin A 17.4% Vitamin C 19.8%

Calcium 6.5% Iron 12.8%

*Based on a 2000 Calorie diet

Chicken Veronique Recipe