CHICKEN CUTLETS VERONIQUE

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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

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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