Chicken Veronique is an elegant and delicious dish that combines tender chicken breasts with a creamy sauce and sweet grapes. This recipe takes less than an hour to prepare and is perfect for a special dinner or entertaining guests. The chicken is cooked until golden brown, then finished off with a rich and creamy sauce made with white wine, chicken broth, and grapes. Serve it with a side of rice or roasted potatoes for a complete and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup seedless grapes, halved
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Directions
- Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the grapes and cook for 2 minutes, until they start to soften. Remove the grapes from the skillet and set aside.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Cook for 2 minutes, until the wine has reduced slightly.
- Add the chicken broth to the skillet and bring to a simmer. Cook for 5 minutes, until the broth has reduced by half.
- Stir in the heavy cream and return the chicken breasts and grapes to the skillet. Cook for an additional 5 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove the skillet from heat and garnish with chopped parsley.
- Serve the Chicken Veronique hot with your choice of sides.
- Enjoy!
