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Catholic Recipe: Poulet Veronique


  • 2 skinless boneless chicken breast halves
  • 3 teaspoons chopped fresh tarragon
  • 2 tablespoons (1/4 stick) butter
  • 1 shallot, chopped
  • 2/3 cup small green and/or red seedless grapes
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • Details

  • Serves: 2
  • Yield: 2 breast halves
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: n/a
  • Origin: France

Also Called: Chicken Cutlets St. Veronica


Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; sauté? until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.

Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

Recipe Source: Catholic Cuisine
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