Chicken Veronique Recipe

Name: Chicken Veronique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. salt; 1/2 tsp. pepper; 1 tsp. paprika, divided; 12 chicken breast halves, boned and skinned; 1 c. Chablis wine, divided; 1/4 c. lemon juice; 2 stalks celery, chopped; 2 Tbsp. chives; 1 tsp. tarragon leaves; 1/2 c. butter, divided; 1 c. whipping cream; 1/4 c. flour; 1 lb. seedless green grapes; cooked rice

Servings: persons

2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika, divided
12 chicken breast halves, boned and skinned
1 c. Chablis wine, divided
1/4 c. lemon juice
2 stalks celery, chopped
2 Tbsp. chives
1 tsp. tarragon leaves
1/2 c. butter, divided
1 c. whipping cream
1/4 c. flour
1 lb. seedless green grapes
cooked rice

1
Combine salt, white
2
pepper
3
and
4
1/2 teaspoon paprika; mix well.
5
Place chicken in a
6
lightly greased 13 x 9 x 2-inch baking dish.
7
Sprinkle salt
8
mixture evenly over chicken.
9
Add 1/2 cup wine, lemon
10
juice,
11
celery, chives and tarragon;
12
dot with 1/4 cup butter.
13
Bake, covered at 350u00b0 for 1 hour.
14
Baste chicken with remaining 1/2 cup wine every 20 minutes.
15
(Recipe can be made to this point and refrigerated up to 2 days ahead; reheat
16
before proceeding.) Remove to a warm serving platter; reserve pan drippings.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tsp. salt, 1/2 tsp. pepper, 1 tsp. paprika, divided, 12 chicken breast halves, boned and skinned, and more.

Yes, Chicken Veronique falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Veronique

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