Chicken Breasts Veronique Recipe
Ingredients
| 4 whole chicken breasts (about 1 lb. each) skinned, boned, and split | ||
| Butter/Margarine | 2 Tablespoon | |
| Orange marmalade | 1 1/2 Tablespoon | |
| Tarragon | 1/2 Teaspoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| 2 teaspoons each cornstarch and water, stirred together | ||
| Seedless green grapes | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Rinse chicken and pat dry.
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat.
Add chicken, a portion at a time, without crowding.
Cook, turning as needed, until lightly browned on both sides, about 5 minutes.
Add more butter to pan as needed.
Return all chicken to pan.
Stir in marmalade, tarragon, and wine.
Cover and simmer very gently until meat in thickest part is no longer pink (cut to test), 15 to 20 minutes.
Transfer chicken to a serving dish; keep warm.
Stir cream into pan juices; bring to a rolling boil.
Stir in cornstarch-water mixture; return to a boil, stirring.
Mix in grapes, return to a boil, and immediately pour over chicken.
Season to taste with salt.
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat.
Add chicken, a portion at a time, without crowding.
Cook, turning as needed, until lightly browned on both sides, about 5 minutes.
Add more butter to pan as needed.
Return all chicken to pan.
Stir in marmalade, tarragon, and wine.
Cover and simmer very gently until meat in thickest part is no longer pink (cut to test), 15 to 20 minutes.
Transfer chicken to a serving dish; keep warm.
Stir cream into pan juices; bring to a rolling boil.
Stir in cornstarch-water mixture; return to a boil, stirring.
Mix in grapes, return to a boil, and immediately pour over chicken.
Season to taste with salt.
Chef
