Chicken Veronique

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  • 4 chicken breast halves
  • 1 teaspoon nutmeg
  • 4 teaspoons flour, divided
  • 2 tablespoons butter
  • 2 tablespoons minced shallot
  • 3/4 cup white wine
  • 1/2 cup orange marmalade
  • 1 teaspoon tarragon
  • 1/2 cup heavy cream
  • 2 cups halved grapes
  • Salt and pepper


Season chicken breast with salt, pepper and nutmeg then dust with 2 teaspoons of flour.
Heat butter in skillet over medium-high heat and sauté chicken breasts until browned on both sides. Add shallots to pan and sauté until translucent.
Mix white wine, orange marmalade and tarragon together in a bowl and add to the pan. Simmer until chicken is cooked through.
Whisk together heavy cream and remaining 2 teaspoons flour. Add cream mixture to pan with chicken and simmer until sauce thickens slightly. Add grapes to the pan and warm through. Season to taste with salt and pepper.
Serve with rice or over garlic mashed potatoes.

Recipe from Central Market Mill Creek - Culinary Resource Center
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