Sunday, April 10, 2016

Chicken Breasts with Grapes (Supremes de Volaille Veronique)

Serves 4

4 boneless chicken breasts (well trimmed)
2 tbsp butter
1 large shallot, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 cup seedless green grapes
fresh parsley for garnish
salt and pepper

  1. Season the chicken breasts with salt and pepper.
  2. In a frying pan over medium-high heat, melt half the butter and cook the chicken breasts until golden and cooked through.
  3. Transfer the chicken breasts to a holding plate, and keep warm.
  4. Add the rest of the butter to the frying pan and saute the shallots until they just start to soften.
  5. Add the wine, bring to a boil, and reduce by half.
  6. Add the broth and keep on boiling until reduced by half again.
  7. Add the cream to the sauce, and bring back to a boil.
  8. Add the grapes and cook gently for 5 minutes.
  9. Slice the chicken breasts and serve with the sauce, garnished with parsley.

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