Chicken Breast Veronique, Ma

Chicken Breast Veronique, Ma Recipe

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Megan Stewart


This recipe was in Ma's recipe box we found in NC in July 2019. It was with the recipe for Curried Rice (also in JAP).


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Stove Top


  • 1 3/4 lb
    skinless, boneless chicken breasts
  • 1/2 c
    fresh or canned seedless grapes
  • 3 Tbsp
  • ·
    salt and freshly ground pepper to taste
  • 1 1/2 Tbsp
    finely chopped shallots
  • 1/2 c
    dry white wine
  • 1 1/2 c
    heavy cream

How to Make Chicken Breast Veronique, Ma


  1. Trim excess fat, membranes, etc from chicken. Put on flat surface and pound lightly with flat side of meat mallet. Then cut them into 1/2" strips. You need about 3 cups. IF canned grapes are used, drain and set aside. If fresh grapes are used, remove stems, rinse and drain well, set aside.
  2. Heat butter in large heavy skillet, when very hot but not brown, add chicken. Season with S&P. Cook over high heat, stirring constantly, so they cook evenly. Cook just until they no longer look raw and are barely cooked through, about 3-5 min. Remove with slotted spoon, transfer to another skillet.
  3. Add shallots to original skillet. Cook stirring, briefly. Add wine. Cook over high heat, shaking skillet and stirring. As juices accumulate around chicken in the second skillet, drain into the cooking liquid. When wine has cooked down by half, add cream. Cook over high heat.
  4. If fresh grapes are available, add to the sauce. Cook over high heat 4-5 min or until cream looks like a sauce consistency. Add S&P to taste. If canned grapes are used, add them for the last min of cooking, just to heat through.
  5. Spoon chicken into sauce and heat through If desired, pack CURRIED RICE (recipe in JAP) into a buttered round mold just large enough to hold it. Untold onto a round platter. Spoon chicken and grapes around and serve.

Printable Recipe Card

About Chicken Breast Veronique, Ma

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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