Name: Chicken Veronique
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Veronique

1. 6 boneless skinless chicken breast halves (4 ounces each) -

2. 1/4 teaspoon salt -

3. 1/8 teaspoon ground nutmeg -

4. 4 teaspoons butter -

5. 2/3 cup white wine or reduced-sodium chicken broth -

6. 2 tablespoons orange marmalade spreadable fruit -

7. 3/4 teaspoon dried tarragon -

8. 2 teaspoons all-purpose flour -

9. 1/2 cup half-and-half cream -

10. 1-1/2 cups green grapes, halved -

How to cook deliciously - Chicken Veronique

1. Stage

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.

2. Stage

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. Stage

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.