Chicken Veronique
"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
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 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.