Chicken Veronique
By America's Test KitchenPublished on March 7, 2013
Time
45 minutes
Yield
Serves 4
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper ¾ cup plus 1 tablespoon low-sodium chicken broth 1 teaspoon cornstarch 2 tablespoons unsalted butter 1 shallot, minced¾ cup dry white wine ⅓ cup heavy cream 4 ½ ounces seedless green grapes, halved lengthwise (¾ cup)1 tablespoon chopped fresh tarragon ½ teaspoon lemon juice
Before You Begin
Chicken breasts larger than 6 ounces will require longer cooking in step 2.
Instructions
- Place chicken between 2 sheets of plastic wrap and pound to ½-inch thickness. Season with salt and pepper. Whisk 1 tablespoon broth and cornstarch together in small bowl to make slurry; set aside. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and cook until very lightly browned, about 2 minutes per side. Transfer chicken to plate.
- Add shallot to now-empty skillet and cook until softened, about 1 minute. Add wine and cook until reduced to ½ cup, about 3 minutes. Add remaining ¾ cup broth, chicken, and any accumulated juice; reduce heat to medium-low; cover; and simmer until chicken registers 160 degrees, 5 to 7 minutes.
- Transfer chicken to serving platter and tent loosely with aluminum foil. Increase heat to medium-high, add cream and cornstarch slurry to skillet, and cook until reduced to ¾ cup, 5 to 7 minutes. Stir grapes, tarragon, lemon juice, and any accumulated juice from chicken into sauce until heated through, about 1 minute. Season with salt and pepper to taste. Pour sauce over chicken. Serve.
Time
45 minutesYield
Serves 4Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¾ cup plus 1 tablespoon low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 shallot, minced
¾ cup dry white wine
⅓ cup heavy cream
4 ½ ounces seedless green grapes, halved lengthwise (¾ cup)
1 tablespoon chopped fresh tarragon
½ teaspoon lemon juice
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¾ cup plus 1 tablespoon low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 shallot, minced
¾ cup dry white wine
⅓ cup heavy cream
4 ½ ounces seedless green grapes, halved lengthwise (¾ cup)
1 tablespoon chopped fresh tarragon
½ teaspoon lemon juice
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¾ cup plus 1 tablespoon low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 shallot, minced
¾ cup dry white wine
⅓ cup heavy cream
4 ½ ounces seedless green grapes, halved lengthwise (¾ cup)
1 tablespoon chopped fresh tarragon
½ teaspoon lemon juice
Why This Recipe Works
Chicken, grapes, and tarragon may sound like a dubious combination, but we were determined to make a tasty version of chicken veronique, a classic French dish. We pound chicken breasts to an even thinness and sauté them in butter to develop flavorful fond. Then we build a simple, subtly flavored sauce with shallots, cream, and wine and thicken it to a silky consistency with a cornstarch slurry. Halved green grapes, tarragon, and lemon juice are added right at the end for a complex, elegant, yet no-fuss dish.
Before You Begin
Chicken breasts larger than 6 ounces will require longer cooking in step 2.
Instructions
- Place chicken between 2 sheets of plastic wrap and pound to ½-inch thickness. Season with salt and pepper. Whisk 1 tablespoon broth and cornstarch together in small bowl to make slurry; set aside. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and cook until very lightly browned, about 2 minutes per side. Transfer chicken to plate.
- Add shallot to now-empty skillet and cook until softened, about 1 minute. Add wine and cook until reduced to ½ cup, about 3 minutes. Add remaining ¾ cup broth, chicken, and any accumulated juice; reduce heat to medium-low; cover; and simmer until chicken registers 160 degrees, 5 to 7 minutes.
- Transfer chicken to serving platter and tent loosely with aluminum foil. Increase heat to medium-high, add cream and cornstarch slurry to skillet, and cook until reduced to ¾ cup, 5 to 7 minutes. Stir grapes, tarragon, lemon juice, and any accumulated juice from chicken into sauce until heated through, about 1 minute. Season with salt and pepper to taste. Pour sauce over chicken. Serve.
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