Chicken Veronique
Tags: Chicken Dinner French
Yield: 2
- 4 skinless, boneless chicken breasts, each about 6 ounces
- Flour seasoned with salt and pepper
- 2-3 tablespoons butter or clarified butter
- 1 cup halved seedless grapes
- 3 cup dry white or blush wine
- Flatten each chicken breast with heel of hand; dredge in seasoned flour, shaking off excess.
- Heat butter in large skillet and add chicken; do not crowd pan. (Do chicken in two batches, if necessary, keeping first batch warm while you do the second.)
- Cook on first side over medium heat for about 4 minutes, then turn and cook second side until just tender, about 3-4 more minutes. Do not overcook. L
- Remove breasts and keep warm. Raise heat; add grapes and wine, scraping up any bits of flour or chicken that remain in pan.
- Simmer hard, stirring, until sauce is reduced to a light glaze. Ladle grapes and sauce over chicken; serve.
- Serve the chicken breasts with a fresh green vegetable, rice pilaf and a glass of
- the same good wine used in the sauce.
