Chicken Veronique

Name: Chicken Veronique
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

"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

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 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.

Originally published as Chicken Breasts with Grapes in Light & Tasty April/May 2007

Reviews

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Average Rating:

MaikoEmi

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...
Lphant

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!
T_Beaumont

Mar 3, 2010

Absolutely awesome...a must try!!!
magnetqueen

Mar 5, 2008

yum-that looks good and different- thanks!
sam52054

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?