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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cutlets Veronique Recipe

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This recipe for Chicken Cutlets Veronique is from The Lanham/Sheets Family Cookbook Project, 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 skinless boneless chicken breasts
2 T butter
2/3 C small green or red seedless grapes
1/2 C whipping cream
3 tsp fresh tarragon
1 shallot chopped
1/2 C dry white wine
Directions:
Directions:
Pound chicken breasts to an even 1/2" thickness. Sprinkle chicken with 1 tsp tarragon then salt & pepper. Melt butter in skillet over med-high heat. Add chicken to butter; sauté until brown and cooked through about 4 minutes per side. Transfer to plate. Add shallots & remaining 2 tsp tarragon to drippings in skillet. Sauté over med-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine & cream and boil until sauce thickens enough to coat spoon about 5 minutes. Season sauce with salt & pepper. Spoon over chicken.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I served this at the B & B and it became a favorite of Eds.

 

 

 

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