Chicken Breasts Veronique
2020-05-25- Cuisine: French
- Course: Main Dish, Oven
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(4.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
165 -
Fat
4 g -
Saturated Fat
1 g -
Polyunsaturated Fat
0 g -
Cholesterol
54 mg -
Sodium
174 mg -
Potassium
0 mg -
Carbohydrate
0 g -
Fiber
0 g -
Sugars
5 g -
Protein
31 g
Chicken breasts Veronique. Chicken breasts with delicious homemade tarragon sauce baked in an oven. You may also like Baked Broccoli-Stuffed Chicken Breasts
Chicken Breasts Veronique
Ingredients
- 3 whole boneless and skinless chicken breasts,halved
- all-purpose flour for dredging
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon tarragon
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/4 cup finely chopped onions
- 1/2 cup (125 ml) chicken stock
- 1/2 cup (125 ml) dry white wine
- 2 cups seedless green grapes,halved
Method
Step 1
Preheat oven to 375 F (180 C).
Step 2
In a small bowl, combine salt, black pepper, and tarragon. Mix well. Coat the chicken pieces with tarragon mixture.
Step 3
In a large nonstick skillet, heat 2 tablespoons butter and vegetable oil. Add seasoned chicken breasts and brown them on all sides. Remove browned chicken from the skillet and transfer to shallow baking dish.
Step 4
Add chopped onions to the skillet and cook, stirring, until tender. Pour in chicken stock and dry white wine and bring to a boil. Pour wine mixture around the chicken.
Step 5
Bake, uncovered, in preheated oven for 30 minutes. Top baked chicken with grapes. Bake for a few minutes more.