Chicken Breasts Veronique Recipe


MethodMain Ingredient


 Chicken breasts4 Pound, skinned boned and split
 Butter/Margarine2 Tablespoon
 Orange marmalade1 1⁄2 Tablespoon
 Tarragon1⁄2 Teaspoon
 Dry white wine1⁄2 Cup (8 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Seedless green grapes1 1⁄2 Cup (24 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2968 Calories from Fat 780

% Daily Value*

Total Fat 87 g134.1%

Saturated Fat 48.1 g240.4%

Trans Fat 0.5 g

Cholesterol 1282.6 mg

Sodium 1628.4 mg67.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 2.5 g10%

Sugars 58.4 g

Protein 422 g843.3%

Vitamin A 28.2% Vitamin C 83.4%

Calcium 34.5% Iron 83.9%

*Based on a 2000 Calorie diet


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.