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Supremes of Chicken Veronique Recipe

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This recipe for Supremes of Chicken Veronique is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
2 - 4 boneless chicken breasts
2 tbsp dry white wine, sherry or vermouth ( I use white wine)
1/4 to 1/2 tsp herbs such as tarragon, basil, thyme
1/4 tsp salt
1/4 to 1/2 whipping cream
1/2 cup seedless green grapes
Directions:
Directions:
Heat butter in an 8" skillet over medium heat. Rinse chicken and dry on paper towels. Quickly saute until golden on both sides. Add wine, herbs and salt. Cover and simmer slowly about 5 minutes. Test doneness by pressing a finger in the thickest part of the chicken, meat should spring back, do not over cook. Place chicken on a plate and cover loosely with skillet lid to keep warm.
Quickly boil pan juices until syrupy. Add whipping cream. Boil until slightly thicken. Stir in grapes cooking briefly to heat grapes through. Stir in any juices that have drained from the chicken. Arrange chicken on plates and spoon sauce over. Makes 2 servings.

 

 

 

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