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.
posted by Linda on November 15, 2018
Wrong recipe!
posted by Slava Bond on November 15, 2018
Hi, our web developers are working to resolve this issue. Sorry for the inconvenience. Best Regards