Chicken Breasts Veronique Recipe
Ingredients
| Chicken breasts | 3 , halved | |
| Flour | ||
| Butter | ||
| Oil | ||
| Onion | 1 Tablespoon, minced | |
| Carrot | 1 Tablespoon, minced | |
| Bay leaf | 1/2 | |
| 1 c. meat stock | ||
| Sherry | 1 Cup (16 tbs) | |
| 1 No. 2 can muscatel grapes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Rub salt and pepper on chicken. Dredge with flour.
2) In a skillet put equal quantities of butter and oil and stir fry chicken till brown.
3) Keep aside in a shallow casserole.
4) In a saucepan melt 2 tablespoons butter.
5) Add onion, carrot and bay leaf. Cook over low heat till butter is brown.
6) Mix 2 tablespoons flour and cook.
7) Add stock and cook till sauce is thick.
8) Strain the mixture and season with salt and pepper.
9) Add sherry and rotate the saucepan once, reduce the heat.
10) Pour brown sauce on top and put grapes.
11) Pour over chicken.
SERVING
12) Serve hot.
1) Rub salt and pepper on chicken. Dredge with flour.
2) In a skillet put equal quantities of butter and oil and stir fry chicken till brown.
3) Keep aside in a shallow casserole.
4) In a saucepan melt 2 tablespoons butter.
5) Add onion, carrot and bay leaf. Cook over low heat till butter is brown.
6) Mix 2 tablespoons flour and cook.
7) Add stock and cook till sauce is thick.
8) Strain the mixture and season with salt and pepper.
9) Add sherry and rotate the saucepan once, reduce the heat.
10) Pour brown sauce on top and put grapes.
11) Pour over chicken.
SERVING
12) Serve hot.
Chef
