• 6servings
  • 35minutes
  • 226calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves (4 ounces each )

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon ground nutmeg

  4. 4 teaspoons butter

  5. 2/3 cup white wine or reduced-sodium chicken broth

  6. 2 tablespoons orange marmalade spreadable fruit

  7. 3/4 teaspoon dried tarragon

  8. 2 teaspoons all-purpose flour

  9. 1/2 cup half-and-half cream

  10. 1-1/2 cups green grapes, halved

Instructions Jump to Ingredients ↑

  1. Chicken Veronique Recipe photo by Taste of Home Sprinkle chicken with salt and nutmeg. In a large nonstick skillet coated with cooking spray, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned.

  2. In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.

  3. Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken. Yield: 6 servings.


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