Chicken Veronique With Green Grapes Recipes

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CHICKEN VERONIQUE



Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

  • Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN SALAD VERONIQUE



Chicken Salad Veronique image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
  • When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

CHICKEN VERONIQUE



Chicken Veronique image

A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".

Provided by bluemoon downunder

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 2 tablespoons olive oil, if the pan is not non-stick
4 boneless chicken breasts, halved
2 garlic cloves, finely chopped
150 g mushrooms, chopped
2 tablespoons sugar
1 cup white wine
1 cup chicken stock
1 tablespoon cornstarch
1 1/2 cups seedless grapes

Steps:

  • Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
  • Add the chicken breast halves and sauté for about 3 minutes.
  • Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
  • Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
  • Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
  • Add the remaining wine and simmer until the wine is reduced by half.
  • Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
  • Return the chicken to the sauce.
  • Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
  • Serve over rice or noodles with your favourite side dish.

Nutrition Facts : Calories 431.1, Fat 17.7, SaturatedFat 4.6, Cholesterol 94.6, Sodium 183.1, Carbohydrate 24, Fiber 0.8, Sugar 17.5, Protein 33.1

CHICKEN VERONIQUE



Chicken Veronique image

This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.

Provided by MAGGIEMAEWEST

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter, melted
¼ cup all-purpose flour
½ teaspoon salt
2 ½ pounds chicken, cut into pieces
½ cup orange marmalade
1 cup chicken stock
1 tablespoon cornstarch
3 tablespoons lemon juice
½ cup green seedless grapes
lemon, sliced
Italian parsley, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.
  • Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.
  • Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.
  • Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.

Nutrition Facts : Calories 549.5 calories, Carbohydrate 28 g, Cholesterol 147.1 mg, Fat 32.9 g, Fiber 1.5 g, Protein 36.3 g, SaturatedFat 9.7 g, Sodium 357.5 mg, Sugar 18.5 g

DIJON CHICKEN WITH GRAPES



Dijon Chicken with Grapes image

This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup refrigerated nondairy creamer
2 tablespoons Dijon mustard
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN WITH GREEN GRAPES



Chicken With Green Grapes image

This is my take on Chicken Veronique. Made this the other day and it turned out so good. Thought I would post it. Hope you like it.

Provided by RenMyr

Categories     Chicken

Time 45m

Yield 6 chicken thighs, 6 serving(s)

Number Of Ingredients 13

3/4 cup flour
1 teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
6 boneless skinless chicken thighs
1 cup sliced fresh button mushroom
1/2 cup onion, small dice
1 cup chicken broth (canned will do)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup green seedless grape
2 -3 teaspoons Wondra Flour, to thicken sauce

Steps:

  • Mix flour with salt, pepper and paprika.
  • Coat chicken with seasoned flour.
  • Melt butter with oil in a large pan.
  • Add diced onion.
  • Brown chicken in butter and oil on medium heat. About 4-5 minutes on each side.
  • Lower heat a little.
  • Add mushrooms. Cook with chicken for about 3 minutes.
  • Pout in one cup chicken broth.
  • Add one teaspoon dried thyme.
  • Add salt and pepper to taste.
  • Reduce heat to simmer. Stir occasionally.
  • Add Wondra flour.Stir.
  • Add grapes.
  • Cook until chicken is done and sauce thickens a bit. Enjoy.
  • NOTE: Can add 1 chopped garlic clove if desired.

Nutrition Facts : Calories 230.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 62.4, Sodium 590, Carbohydrate 19.1, Fiber 1.2, Sugar 5.1, Protein 16.8

CHICKEN VERONIQUE



Chicken Veronique image

Provided by April Ferre

Categories     Main Courses - Poultry

Number Of Ingredients 12

1 2 1/2- to 3-Pound Chicken (Cut Up)
1/2 Cup Seedless Green Grapes
1/2 Cup Toasted Slivered Almonds
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 Cup Hot Chicken Stock
1/4 Cup Dry Sherry
1/2 Cup Half & Half
Salt (To Taste)
Coarsely Ground Pepper (To Taste)
Paprika (To Taste)
1/4 Cup Green Grapes (For Garnish)

Steps:

  • Preheat oven to 350 degrees. Place chicken, skin side up, in a single layer in a 13x9-inch baking pan. Bake 30 minutes. Pour fat from baking dish, discard.
  • Sprinkle grapes and almonds over chicken.
  • Melt butter in a large, heavy skillet over high heat. Stir in flour. Cook 1 to 2 minutes, stirring constantly. Add stock, stir until smooth.
  • Pour in sherry and half & half. Cook, stirring until thickened. Season with salt and pepper.
  • Pour sauce over chicken. Cover tightly with foil. Bake 30 minutes.
  • Season with paprika. Garnish with green grapes. Serve hot. Makes 3 to 4 servings.

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