Chicken a la Veronese
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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There is real elegance in this delicately sauced chicken. A touch of orange marmalade and tarragon perfumes the breasts as they simmer in white wine, and a silky cream sauce dotted with fresh seedless grapes finishes the dish with a subtle sweetness. Served over rice and scattered with toasted almonds, it is a graceful, company-worthy plate that comes together with surprising ease.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 - Salt - To Taste
- 2 Tbsp Butter
- 2 Tsp Orange Marmalade
- 1/2 Tsp Crumbled Tarragon Leaves
- 1/2 Cup Dry White Wine
- 1/2 Cup Cream
- 2 Tsp Cornstarch
- 1 1/2 Cups Seedless Grapes
Directions
Directions
- Bone and skin chicken breasts; sprinkle lightly with salt.
- Melt butter in large frying pan over medium heat; add chicken breasts.
- Brown lightly on each side.
- Place about 1/2 teaspoon marmalade on each piece of chicken; sprinkle with 1/2 teaspoon tarragon.
- Pour wine over each chicken piece; cover pan.
- Simmer for about 20 minutes or until thickest part of meat is white.
- Transfer chicken to serving dish; keep hot.
- Add cream to pan juices; bring to a rolling boil quickly.
- Blend cornstarch with small amount of water; stir into sauce.
- Return to a boil, stirring constantly until thickened.
- Add seedless grapes; return to heat.
- Pour sauce over chicken.
- Serve over rice; garnish with toasted blanched almonds.
One package white sauce mix may be substituted for wine sauce in recipe if desired.
Nutrition
Per serving · 4 servingsCalories
480
Fat
26 g
Saturated fat
12 g
Carbohydrates
30 g
Sugar
10 g
Fiber
2 g
Protein
36 g
Sodium
250 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 - Salt - To Taste
- 2 Tbsp Butter
- 2 Tsp Orange Marmalade
- 1/2 Tsp Crumbled Tarragon Leaves
- 1/2 Cup Dry White Wine
- 1/2 Cup Cream
- 2 Tsp Cornstarch
- 1 1/2 Cups Seedless Grapes
