Chicken Cutlets Veronique Recipe
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories per Serving: 537.7
Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, < 30 Mins
Description:
This delightful Chicken Cutlets Veronique is a classic French-inspired dish that combines tender chicken breasts with a luscious sauce made from fresh grapes, shallots, and a touch of dry white wine. The perfect balance of savory and sweet, this dish comes together in just 30 minutes, making it ideal for a quick, yet impressive dinner. Serve it over a bed of rice or with a side of steamed vegetables for a complete meal. Enjoy this easy-to-make recipe from lovewithrecipes.com.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breast halves | 2 |
| Fresh tarragon | 3 teaspoons |
| Butter | 2 tablespoons |
| Shallot | 1 |
| Green seedless grapes | 2/3 cup |
| Red seedless grapes | 1/2 cup |
| Dry white wine | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 537.7 kcal |
| Fat | 35.3 g |
| Saturated Fat | 21.5 g |
| Cholesterol | 180.5 mg |
| Sodium | 188 mg |
| Carbohydrates | 15.9 g |
| Fiber | 0.7 g |
| Sugars | 8.9 g |
| Protein | 29.9 g |
Instructions
-
Prepare the Chicken:
Place the chicken breasts between two sheets of waxed paper. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch. -
Season the Chicken:
Remove the waxed paper and sprinkle the chicken with 1 teaspoon of fresh tarragon. Season generously with salt and freshly ground black pepper to taste. -
Cook the Chicken:
In a heavy medium skillet, melt the butter over medium-high heat. Once the butter is hot and foaming, carefully add the chicken breasts to the skillet. Sautรฉ for about 4 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to serving plates and set aside. -
Make the Sauce:
In the same skillet, add the shallot and the remaining 2 teaspoons of fresh tarragon. Sautรฉ over medium-high heat for about 2 minutes, or until the shallot becomes fragrant and begins to soften. -
Add Grapes and Wine:
To the skillet, add both the green and red seedless grapes, followed by the dry white wine and cream. Bring the mixture to a boil, and allow it to simmer for about 5 minutes, or until the sauce thickens to the point where it coats the back of a spoon. -
Season the Sauce:
Taste the sauce and season with additional salt and pepper if needed. -
Finish the Dish:
Spoon the rich sauce over the cooked chicken breasts, ensuring each piece is generously coated with the flavorful mixture. Serve immediately.
Tips for Success:
- Tender Chicken: Be careful not to overcook the chicken as it can become dry. Once browned and cooked through, it should be juicy and tender.
- Wine Selection: A dry white wine such as Sauvignon Blanc or Chardonnay works best in this recipe, adding a nice depth of flavor to the sauce.
- Grapes: You can experiment with different types of grapes, but a mix of green and red seedless grapes provides the perfect balance of sweetness and acidity.
Serve With:
This Chicken Cutlets Veronique pairs wonderfully with a side of fluffy mashed potatoes, rice pilaf, or a fresh green salad. For a more indulgent meal, consider serving with buttery roasted vegetables or creamy cauliflower mash.
Enjoy the sophisticated flavors of this quick and easy chicken dish, perfect for weeknight dinners or special occasions alike!
