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Chicken Veronique

1 1/4 lb. boneless skinless chicken breasts
3 T Olive oil, divided
Salt and Pepper to taste
2 C sliced fresh Mushrooms
2 T minced Shallots, fresh chives or scallions (including green tops)
1/2 C dry white wine
1 T chopped fresh Tarragon or 3/4-1 t dried
1/2- 3/4 C Whipping Cream
2 t Cornstarch
1 1/2 T Water
1 C seedless Green Grapes, halved
Hot cooked white Rice or Angel Hair Pasta
Fresh Tarragon sprigs for garnish

Trim any fat from chicken breasts, then cut meat into bite-size pieces.
Heat a large skillet or wok. When hot, pour in 2 tablespoons olive oil, heat
just until smoking, and add chicken in 1 layer. Season chicken with salt and
pepper. Stir-fry until no longer pink on the outside, about 3 minutes.
Remove chicken to a platter. Add remaining tablespoon of olive oil to
the same skillet. Add mushrooms and stir-fry 1 minute. Add shallots and
stir-fry until mushrooms begin to change color. Stir in wine and tarragon. Heat
to boiling. Add cream. Reheat to a simmer and cook 2-3 minutes. Return
chicken to the pan. Dissolve cornstarch in water and stir a little of the
mixture into the cream sauce. Cook until thickened, adding more cornstarch
mixture if needed. Gently stir in grapes and heat to serving temperature.
Adjust seasonings. Serve over rice or pasta, garnished with tarragon sprigs.
Makes 4 servings.
Note: If desired, use a combination of white mushrooms and wild
mushrooms of your choice.



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