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Chicken Veronique

Veronique is a term describing dishes garnished with seedless grapes.
Sweet and tart grapes complement juicy and tender chicken in this wonderful recipe perfect for entertaining or for a family dinner. Make sure to serve it over hot cooked rice to soak up the delicious sauce and fresh steamed haricot vert (green beans) or with a mesclun salad.

Servings: 4


4 skinless boneless chicken breast halves, pounded to uniform thickness
4 tablespoons ghee (clarified butter)
Sea salt, Black pepper and optional dash of Cayenne pepper (spicy)
3 tablespoons shallots, finely chopped
1 ½ cups green or/& red seedless grapes, cut in halves
½ cup white grape juice, apple juice or Riesling (if using white wine then omit the lemon juice)
½ cup chicken stock, divided in half
1 tablespoon dried tarragon or 2 tablespoons fresh tarragon, chopped
1 tablespoon kuzu/kudzu root starch, arrowroot, tapioca starch or organic corn starch.
½ lemon juiced


  1. In a large skillet, melt three tablespoons ghee over medium high heat.
  2. Season the chicken breasts with a sprinkling of sea salt & pepper(s).
  3. Add the chicken to the skillet and sear both sides until they are slightly browned.
  4. Remove the chicken to a plate.
  5. Add the remaining 1 tablespoon of ghee/butter to the skillet.
  6. Turn the heat down to medium and add the finely chopped shallots.
  7. Cook the shallots until translucent (don’t burn them).
  8. Add the Grape or apple juice/Riesling/Wine to deglaze the pan, scraping any bits off the bottom.
  9. Add ¼ cup chicken broth, grapes and tarragon and cook for 2 minutes
  10. Turn the heat back up to medium high
  11. In a measuring cup, mix the remaining ¼ cup chicken stock with 1 tablespoon starch until smooth.
  12. Add the mixture to the pan and cook until the sauce is transparent and thick enough to coat the back of a spoon… (the sauce will boil)… stir frequently. This should take about 1-2 minutes

Note: If for some reason the sauce doesn’t thicken to your liking… add more starch dissolved in a little bit of cold water to the measuring cup and mix well then add into the pan, stirring it well!

  1. Return the chicken to the pan and gently poach (low simmer) until the chicken is fully cooked… about 3 minutes depending on the thickness of the chicken.
  2. Turn off heat and add the lemon juice to the sauce
  3. Season the sauce with sea salt and pepper to taste.
  4. Spoon sauce over the chicken and serve with steamed haricot vert (green beans) and rice, or a salad.