Best Chicken Cutlets Veronique Recipes

CHICKEN CUTLETS VERONIQUE

Chicken Cutlets Veronique image

Categories Chicken Poultry Sauté Quick & Easy White Wine Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

2 skinless boneless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) butter
1 shallot, chopped
2/3 cup small green and/or red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream

Steps:

Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.
Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

CHICKEN CUTLETS VERONIQUE

Chicken Cutlets Veronique image

Make and share this Chicken Cutlets Veronique recipe from Food.com.

Provided by Grace Lynn

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons butter
1 shallot, chopped
2/3 cup small green seedless grapes or 2/3 cup red seedless grapes (or both)
1/2 cup dry white wine
1/2 cup whipping cream

Steps:

Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness.
Peel off paper.
Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.
Melt butter in heavy medium skillet over medium-high heat.
Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side.
Transfer chicken breasts to plates.
Add shallot and remaining 2 teaspoons tarragon to drippings in skillet.
Saute over medium-high heat until shallot begins to soften, about 2 minutes.
Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes.
Season sauce with salt and pepper.
Spoon sauce over chicken.

Nutrition Facts : Calories 537.7, Fat 35.3, SaturatedFat 21.5, Cholesterol 180.5, Sodium 188, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

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