Chicken Veronique Recipe

4.5 5 5
Chicken Veronique Recipe
Chicken Veronique Recipe photo by Taste of Home
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Chicken Veronique Recipe

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4.5 5 5
Publisher Photo
"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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 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 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.
Originally published as Chicken Veronique in Light & Tasty April/May 2007, p15

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: 3 lean meat, 1 fat, 1/2 starch, 1/2 fruit.

  • 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
  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

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Reviews forChicken Veronique

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MY REVIEW
MaikoEmi User ID: 4616610 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 User ID: 1877414 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 User ID: 4940460 142298
Reviewed Mar. 3, 2010

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

MY REVIEW
magnetqueen User ID: 1233025 142102
Reviewed Mar. 5, 2008

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

MY REVIEW
sam52054 User ID: 2903358 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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