Chicken Veronique with Grapes

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:06 PM PST

Story Updated: Mar 31, 2008 at 12:06 PM PST

Ingredients

Chicken Veronique with Grapes - 2/6/2004

4 boneless Washington chicken breasts 2 Tbl. flour
1/8 tsp. black pepper 1 tsp. salt
2 Tbl. butter 2 Tbl. vegetable oil
2 Tbl. minced shallot 1 1/2 cups mixed red & green seedless grapes
3/4 cup Washington white wine 3/4 cup heavy cream
3 Tbl. chopped tarragon 1 1/2 tsp. minced thyme

Directions

Season flour with salt and pepper. Coat chicken breasts with seasoned flour on both sides. If the breasts are really thick, flatten them first.

Melt butter over medium high heat. Add vegetable oil. Once hot, saute the chicken breasts 4-5 minutes per side until golden brown and cooked through. Remove from heat and keep warm.

In the same pan, add the shallots and saute for about 30 seconds. Don't brown the shallots. Add the grapes, then the white wine. Cook for a minute or so until the wine has slightly evaporated.

Add the heavy cream, chopped tarragon and minced thyme. Bring to a boil, cook 5-6 minutes until the cream reduces and the sauce becomes thick enough to coat a spoon.

Serve the chicken covered with the sauce. Serves 4.

Recipe from Kathy Casey, Heart of Washington chef. For more recipes featuring Washington ingredients, visit heartofwashington.com.

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