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Chicken Breasts Veronique

2020-05-25
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • 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
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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.

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