Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken véronique. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Véronique is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Véronique is something that I have loved my whole life. They are fine and they look fantastic.

Sprinkle chicken with salt and nutmeg. Add to skillet; bring to a boil. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken véronique using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Véronique:

1. Get 4 chicken breast boneless, skinless halves (about 125g /4½ oz. each)
2. Prepare 100 g grape seedless white flesh (in halves and peeled) / 3½ oz .
3. Get 300 ml chicken stock / 10 oz .
4. Make ready 3 tablespoons crème fraîche (low fat)
5. Get 1 teaspoon tarragon dried
6. Get ½ teaspoon salt
7. Take ½ teaspoon pepper
8. Make ready 1 teaspoon cornstarch cornflour /
9. Get Spray2Cook ” ( a word used to describe
10. Prepare low - cal . non - stick cook ’ s oil spray )

Add the cream and tarragon to the skillet and heat to boiling. This classic French combo of wine, cream sauce, grapes, and (in this case) chicken should be understated and elegant. But misguided modern cooks have made it a messy patchwork. Heat a large frypan over a medium to high heat and add oil.

Instructions to make Chicken Véronique:

1. Pre-heat an oven (170oC / 325oF / Gas Mark 3).
2. Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary.
3. Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time.
4. Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer.
5. As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced).

Turn over and cook for a further minute. Remove and rest on a plate. This is a quite delightful Chicken Pot-roast Veronique: a plump free-range chicken braised with wine, vermouth and a hint of tarragon and grapes. Add to that some Jerseys and something green and leafy and you have a perfect Sunday lunch. Chicken is a family favorite for dinner.

So that’s going to wrap it up with this exceptional food chicken véronique recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!