Chicken Veronique
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Book description: "This version of the classic chicken and grape dish replaces the traditional cream sauce with a sauce of butter and sherry vinegar. If your grapes have seeds, halve them and remove the seeds with the tip of a spoon" 4 chicken breast halves cooked with butter, salt, pepper in a skillet. Sauce (made separately) is butter, grapes, vinegar, and thyme. What is really great is that people can opt out of the sauce or not because it is separate; serve it on the side or only on some of the breasts!
Sprinkle chicken with salt and pepper. In large skillet, cook chicken in 2 tbs of butter over medium heat 8-10 minutes, until no longer pink turning once. Transfer to a platter, keep warm.
Sauce: 2 tbs butter, grapes, vinegar, thyme to hot skillet. Cook and stir until slightly thickened to loosen any brown bits in bottom of skillet. Serve over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user TEALEAF0726.
Sauce: 2 tbs butter, grapes, vinegar, thyme to hot skillet. Cook and stir until slightly thickened to loosen any brown bits in bottom of skillet. Serve over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user TEALEAF0726.
Nutritional Info Amount Per Serving
- Calories: 247.1
- Total Fat: 13.2 g
- Cholesterol: 98.9 mg
- Sodium: 304.7 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.5 g
- Protein: 27.7 g
Member Reviews