Chicken Veronique
Chicken Veronique recipe
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 2 | tablespoons |
butter
or margarine |
|
| 4 | ounces |
mushrooms
sliced, drained |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 3 | tablespoons |
white wine
or lemon juice |
|
| ½ | cup | heavy whipping cream |
|
| 1 | cup | grapes, seedless |
|
| ½ | teaspoon | salt |
|
| ⅛ | teaspoon | white pepper |
|
Directions
Heat 1 tbls butter in 10" skillet. Add mushrooms and sauté over medium-high heat for 2 minutes.
Turn mushrooms onto heated platter. Add remaining butter to skillet.
Place chicken into pan. Sauté over medium heat about 10 minutes, until chicken is cooked through, turning 2 to 3 times.
Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms.
Drain mushroom juice into skillet. Heat pan juices to boiling.
Add cream. Boil 2 to 3 minutes. Add grapes to pan.
Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken.
Serve immediately.
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