Nutrition Facts

  • One serving:
  • 1 chicken breast half with 1/3 cup sauce
  • Calories:
  • 226
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 79 mg
  • Sodium:
  • 191 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 1 g
  • Protein:
  • 24 g
  • Diabetic Exchange:
  • 3 very lean meat, 1 fat, 1/2 starch, 1/2 fruit.


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Chicken Veronique

Light & Tasty

"I found this recipe in a gardening book. My family just loves it, and it’s super easy! We think it’s excellent served with rice pilaf on the side." —Anita Dudiwka of Akron, Ohio

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 20 min.

Ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 teaspoons butter
  • 2/3 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons orange marmalade spreadable fruit
  • 3/4 teaspoon dried tarragon
  • 2 teaspoons all-purpose flour
  • 1/2 cup half-and-half cream
  • 1-1/2 cups green grapes, halved

Directions:

Sprinkle chicken with salt and nutmeg. In a large nonstick skillet coated with cooking spray, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned.
    In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 7-11 minutes or until chicken juices run clear. Remove chicken and keep warm.
    Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve over chicken. Yield: 6 servings.


  • Re: Chicken Veronique
    yum-that looks good and different- thanks!
    magnetqueen
  • Re: Chicken Veronique

    Been trying to find the cookbook with this recipe for a long time (lost in move) would you know the name and author?

    sam52054
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