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Chicken Veronique Recipe
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Chicken Veronique Recipe

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"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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1 each: 226 calories, 7g fat (4g saturated fat), 79mg cholesterol, 191mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 24g protein Diabetic Exchanges: 0 starch, 3 lean meat, 0 fruit, 1 fat.

Directions

  1. 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.
  2. In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.
  3. 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 with chicken. Yield: 6 servings.
Originally published as Chicken Veronique in Light & Tasty April/May 2007, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Veronique

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MaikoEmi 111464
Reviewed Jun. 16, 2012

"I really enjoyed the grapes as a contrast to the cream sauce. The sauce was strange. It was at the same time heavy while it was light. It was a little too perfumey with the tarragon. I'm still undecided as to whether or not I'd make it again..."

MY REVIEW
Lphant 64342
Reviewed Jun. 10, 2010

"This chicken dish was awesome! I didn't have any wine open so I used dry sherry and it turned out great!"

MY REVIEW
T_Beaumont 142298
Reviewed Mar. 3, 2010

"Absolutely awesome...a must try!!!"

MY REVIEW
magnetqueen 142102
Reviewed Mar. 5, 2008

"yum-that looks good and different- thanks!"

MY REVIEW
sam52054 94717
Reviewed Mar. 5, 2008

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

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