Ingredients for Chicken Veronique
- Olive Oil
- Boneless Chicken Breasts
- Garlic Cloves
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon sugar
- White Wine
- Chicken Stock
- 1 teaspoon cornstarch
- Seedless Grapes
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How to Make Chicken Veronique
- Heat the olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper. Add chicken to the skillet and sauté for 3 minutes per side, until golden brown.
- Remove chicken from skillet and set aside. Add minced garlic and sliced mushrooms to the skillet and sauté for 3-4 minutes, until softened.
- Stir in sugar and half of the white wine, scraping up any browned bits from the bottom of the pan.
- Add the remaining wine and simmer for 2-3 minutes, or until the wine is slightly reduced.
- In a small bowl, whisk together chicken broth and cornstarch until smooth.
- Gradually whisk the cornstarch mixture into the wine sauce in the skillet. Simmer for 1-2 minutes, or until the sauce thickens.
- Return the chicken to the skillet. Add the halved green grapes and simmer for another 2 minutes, or until the chicken is cooked through and the grapes are heated.
- Serve the Chicken Veronique over cooked rice or noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
70g
Fat
22g
Carbs
7g
