Monday, November 1, 2010

Chicken Véronique

Ben made this for dinner the other night and it was AMAZING. So good I wanted to lick my plate clean! These pictures really don't do it justice. It's basically chicken in a white wine sauce, cooked with grapes and eaten over rice. The chicken is tangy and the grapes are sweet and juicy. It's an incredible combination.

serves 4

2 Tbsp butter
4 chicken breasts
1-2 cups green seedless grapes
1 shallot, finely chopped
1 cup dry white wine
1 cup chicken stock
1/4 cup heavy cream
1 tsp cornstarch or arrowroot powder
2 tsp parsley
1 Tbsp dried rosemary
salt and pepper to taste

1. In a large skillet, melt 1 tablespoon of butter over medium high heat. Season the chicken with salt, pepper and pepper and sear both sides until they are slightly browned. Then transfer the chicken to another plate.

2. Turn the heat down to medium and add the second tablespoon of butter to the skillet. Saute the shallots until they are translucent. Add the wine to deglaze the pan, scraping any bits off of the bottom, add the chicken stock and bring to a boil. Reduce the heat and let the mixture simmer until the volume of the liquid is reduced by half.

3. Add the cream, cornstarch (mix with a Tbsp wine so it will be smooth), and spices and let it remain on low heat until it has begun to thicken up, then return the chicken to the sauce. Poach the chicken until it is cooked through. (about 5-10 minutes)

4. Finally, add the grapes for just a few minutes before taking the pan off of the stove. Leave them in just long enough to become hot. Serve over rice.

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