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Chicken Veronique

 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
6 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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 4-6
  • minutes on each side or until a thermometer reads 170°. 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 with chicken. Yield: 6 servings.
Nutritional Facts: 1 chicken breast half with 1/3 cup sauce equals 226 calories,

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Chicken Veronique (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 79 mg cholesterol, 191 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch, 1/2 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.