Chicken Veronique

From Cook's Country | December/January 2013

Why this recipe works:

Chicken, grapes, and tarragon may sound like a dubious combination, but we were determined to make a tasty version of this classic French dish. We pound chicken breasts to an even thinness and sauté them in butter to develop flavorful fond. Then we build a simple, subtly flavored sauce with… read more

Chicken, grapes, and tarragon may sound like a dubious combination, but we were determined to make a tasty version of this classic French dish. We pound chicken breasts to an even thinness and sauté them in butter to develop flavorful fond. Then we build a simple, subtly flavored sauce with shallots, cream, and wine and thicken it to a silky consistency with a cornstarch slurry. Halved green grapes, tarragon, and lemon juice are added right at the end for a complex, elegant, yet no-fuss dish.

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Serves 4

Chicken breasts larger than 6 ounces will require longer cooking in step 2.

Ingredients

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