Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken veronique. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken Veronique is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken Veronique is something that I have loved my entire life. They’re nice and they look wonderful.
Remove chicken to a serving platter, and keep warm. Directions Sprinkle chicken with salt and nutmeg. In a small bowl, combine the wine, marmalade and tarragon. Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
To get started with this recipe, we must prepare a few components. You can have chicken veronique using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken Veronique:
- Get 1 lb chicken breasts (4-4oz breasts or chicken tenders)
- Make ready 1/4 tsp salt
- Prepare 1/4 tsp pepper
- Take 2 tsp olive oil
- Prepare 1 cup chicken broth, fat-free
- Prepare 1/2 lb seedless green grapes, halved
- Take 2 tsp fresh tarragon, chopped
But misguided modern cooks have made it a messy patchwork. We love this recipe because of its wine cream sauce with shallots, tarragon and orange zest where Oregon table grapes are the star of the dish. Typically, I make this dish in the summer with halibut, sole (which is traditional) or another seasonal white fish. There are many Veronique recipes out there… some use chicken, like mine. others use various types of seafood…. they all have a few things in common though… tarragon seems the herb of choice… dry white wine (although you can make this using only chicken stock)…. and grapes… most use some sort of cream or thickening agent of some type.
Instructions to make Chicken Veronique:
- Season chicken with salt and pepper. Heat oil in large skillet over medium heat, cook chicken until browned.
- Add broth and bring to boil. Reduce heat, cover and simmer until chicken is cooked through.
- Add grapes and tarragon, cover and simmer another 2 minutes, until grapes are slightly softened.
Typically, I make this dish in the summer with halibut, sole (which is traditional) or another seasonal white fish. There are many Veronique recipes out there… some use chicken, like mine. others use various types of seafood…. they all have a few things in common though… tarragon seems the herb of choice… dry white wine (although you can make this using only chicken stock)…. and grapes… most use some sort of cream or thickening agent of some type. Ruth Dubonnet, of the wine-maker family. The recipe uses boneless skinless chicken breasts, tarragon, peppercorns, Dubonnet Blanc, chicken broth, and fresh grapes. Melt butter with oil in a large skillet over medium heat.
So that is going to wrap this up with this special food chicken veronique recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
