Monday, October 20, 2014

Chicken Veronique

You know how when you learn a new word that you've never heard before and then once you learn it, you hear it every where?  That happens to me all the time and it was just the same with Veronique.  I'd never heard the word before but in all of my Food Network watching and magazine reading while on maternity leave, I have come across the word several times.  It is French and I don't know exactly what it translates to but I'm assuming it means that it has grapes in it because that's what all the dishes seem to have in common.  Regardless, it was delish and surprisingly easy to make.  It looks really elegant and would be great to entertain with.  It also would be a fun holiday dish  - the green of the tarragon and the red of the grapes reminded me of Christmas!

What You Need:

3 chicken breasts, cut in half and seasoned generously with salt and pepper
3 tablespoons of butter
1 large shallot, finely chopped
1 cup of red grapes, halved
1 cup of white wine
1/2 cup of heavy cream
2 tablespoons of fresh tarragon, chopped

What You Do:

Melt the butter in a large sautee pan and cook the seasoned chicken through letting the outsides brown up.  Remove the chicken and cook the shallots in the butter and chicken drippings.

Add the grapes and cook until warmed through, just about a minute or two.  Add the wine and scrape up all of the brown bits from the bottom of the pan.  Add the cream and tarragon and let simmer for another couple of minutes.  Taste it and season with additional salt and pepper if needed.

Enjoy this deliciousness!

Pour the sauce over the chicken and serve with rice.

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