Sunday, January 2, 2011

Chicken Veronique

  • 2 tablespoons olive oil
  • 4 boneless chicken breasts
  • 2 garlic cloves, finely chopped
  • 1-1/2 Tbsp. Orange Marmalade
  • 1 cup dry white wine
  • 1 cup light half and half
  • Tbsp. cornstarch (dissolve in 2 Tbsp. of the wine)
  • 1 1/2 cups seedless grapes
  • Dried Tarragon to taste
  • Dash sea salt and fresh black pepper


Prep Time: 10 mins
Total Time: 25 mins
  1. Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
  2. Add the chicken breast halves and sauté for about 3 minutes.
  3. Turn the chicken breast halves over, add the garlic and sauté for another 3 minutes, or until the chicken is golden brown.
  4. Remove the chicken breast halves, from the pan, keep warm
  5.  Add the wine to the pan, and simmer until the wine is reduced by half.
  6. Mix the cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
  7. Return the chicken to the sauce.
  8. Add the grapes and simmer for a further 2 minutes, or until the juices run clear

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