Chicken Breasts Veronique Recipe
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Category: |
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Ingredients: |
Ingredients: 4 whole chicken breasts, boned, skinned and halved
2 tbsp. freshly squeezed lemon juice
3 tbsp. cornstarch
1/2 tsp. salt or to taste
1 cup non-fat milk
3/4 cup dry white wine
white pepper to taste
4 tsp. canola oil
2 cups seedless grapes
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Directions: |
Directions:Preheat oven to 400º. Remove all visible fat from chicken. Place chicken in a flat baking dish just large enough to hold the 8 half breasts without overlapping. Sprinkle evenly with lemon juice, then pour 1/2 tsp. oil over each breast, rubbing it in with the back of the spoon. Pour wine over chicken and sprinkle lightly with salt and pepper. Distribute grapes evenly over chicken. Cover dish tightly and bake until chicken is complete white and springs back when pressed with your finger (about 20-30 minutes). Place cooked chicken and grapes on a large serving platter and cover to keep warm. Pour cooking liquid into a saucepan. Mix cornstarch with 1/2 up of the milk until smooth. Add to cooking liquid. Add remaining milk and bring mixtures to a boil over medium heat. Simmer, stirring constantly, until thickened. Pour sauce over chicken breasts. |
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