Chicken veronique

Chicken veronique



  • salt - 1/2 tsp
  • butter - 1/3 c
  • paprika - 1 item
  • lemon - 1 item
  • seedless green grapes - 1 c
  • cooking Sauterne - 1/3 c

How to make chicken veronique:

Rub chicken well with half of a lemon; sprinkle with salt. Let dry on rack for 15 minutes. Heat butter in a skillet until bubbly. Brown chicken in butter (about 10 minutes), turning with tongs. Pour in Sauterne; spoon sauce over chicken. Cover; simmer until chicken is tender (30 to 35 minutes). About 3 minutes before end of cooking, add seedless green grapes. Dash generously with paprika. Pass the sauce in a bowl. Serves 3 or 4.

Recipe categories: Chicken, Main dish, Poultry.

Chicken veronique
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
butter or margarine, water, oil, egg whites, margarine, dry mustard, onion soup mix
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