"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
Chicken Veronique
Chicken Veronique
Prep Time
15 min
Cook Time
20 min
Yield
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
Directions
- Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, 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.
Nutrition Facts
1 each: 226 calories, 7g fat (4g saturated fat), 79mg cholesterol, 191mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch, 1/2 fruit.
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