Friday, June 14, 2013

Chicken Veronique

Oh wowee!! This was so good I couldn't believe it! You have to try it and you'll thank me later.

Chicken Veronique

  • 4 chicken breasts
  • 6 Tbsp butter
  • 2 Tbsp orange marmalade
  • 1/2 tsp dried tarragon
  • 1/2 cup chicken broth
  • 1 lb sliced white mushrooms
  • 1/2 cup whipping cream
  • 1 tsp cornstarch
  • 4 tsp water
  • 1 1/2 cup green grapes (seedless of course)

Sprinkle chicken lightly with salt. Melt 2 Tbsp of butter in frying pan. Cook chicken over medium heat until golden on the outside. Stir in marmalade, tarragon and broth. Cover and simmer for about 15 minutes until meat is white in the center. Transfer to serving dish.

Melt remaining 4 Tbsp butter in a small pan, over medium heat. Add mushrooms and cook, stirring until liquid evaporates. Add cream and quickly bring to a boil. Blend cornstarch with the water and stir into boiling sauce. Mix in grapes. Pour sauce over chicken. Garnish with sauteed mushrooms and parsley.  Enjoy!

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