Chicken Veronique
Chicken Veronique is an moderately easy dinner. Made with 8 whole chicken breasts, skinned, split and boned, 1 1/4 c. fresh breadcrumbs, 1 tsp. dried tarragon, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 375Β°.
Chicken breasts between 2 sheets of waxed paper, skinned side up and gently pound to 1/4 inch thickness. Combine breadcrumbs, tarragon, and pepper and chives in shallow coat chicken evenly. Melt about half of butter in large heavy-bottomed skillet over medium-high heat.
Add chicken in batches and brown on both sides, using more butter as needed.
Remove with slotted spoon and transfer to shallow baking dish.
Add onions and mushrooms to skillet and saute until onion is translucent. Add chicken stock and wine and bring to a boil, stirring constantly.
Pour over chicken, tent dish with foil until heated through, about 10 minutes.
Remove add grapes and bake for 5 more minutes.
π· Perfect Pairings
Complete your meal with these
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