Dairy SubstitutionsFebruary 10, 2015
Egg Drop SoupApril 15, 2015
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.
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
- In a large skillet, melt three tablespoons ghee over medium high heat.
- Season the chicken breasts with a sprinkling of sea salt & pepper(s).
- Add the chicken to the skillet and sear both sides until they are slightly browned.
- Remove the chicken to a plate.
- Add the remaining 1 tablespoon of ghee/butter to the skillet.
- Turn the heat down to medium and add the finely chopped shallots.
- Cook the shallots until translucent (don’t burn them).
- Add the Grape or apple juice/Riesling/Wine to deglaze the pan, scraping any bits off the bottom.
- Add ¼ cup chicken broth, grapes and tarragon and cook for 2 minutes
- Turn the heat back up to medium high
- In a measuring cup, mix the remaining ¼ cup chicken stock with 1 tablespoon starch until smooth.
- 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!
- 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.
- Turn off heat and add the lemon juice to the sauce
- Season the sauce with sea salt and pepper to taste.
- Spoon sauce over the chicken and serve with steamed haricot vert (green beans) and rice, or a salad.