Chicken Veronique No. 2
INGREDIENTS:
INGREDIENTS---
2 T Butter 1 c Heavy cream
4 ea Chicken breast halves Salt and pepper
INGREDIENTS---
2 T Butter 1 c Heavy cream
4 ea Chicken breast halves Salt and pepper
-DIRECTIONS----
1 T Vegetable oil 1/2 lb Seedless green grapes, 1/3 c Dry white wine -halved
The word 'veronique' indicates green grapes. Paired with chicken, cream, and white wine, they make a surprisingly elegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan. Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. Serves 4.
Submitted
1 T Vegetable oil 1/2 lb Seedless green grapes, 1/3 c Dry white wine -halved
The word 'veronique' indicates green grapes. Paired with chicken, cream, and white wine, they make a surprisingly elegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan. Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. Serves 4.
Submitted