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Nutrition Facts
Serving Size 1 (363g) Recipe makes 4 servings
Calories 431
Calories from Fat 159		(36%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.2g
Cholesterol 94mg		31%
Sodium 183mg		7%
Potassium 628mg		17%
Total Carbohydrate 24.0g		7%
	Dietary Fiber 0.9g	3%
	Sugars 17.5g
Protein 33.1g		66%
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Chicken Veronique

Recipe #120919 | 25 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
May 8, 2005

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".

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil, if the pan is not non-stick 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

Directions

1
Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
2
Add the chicken breast halves and sauté for about 3 minutes.
3
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.
4
Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
5
Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
6
Add the remaining wine and simmer until the wine is reduced by half.
7
Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
8
Return the chicken to the sauce.
9
Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
10
Serve over rice or noodles with your favourite side dish.

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Featured Reviews for This Recipe

From: whtbxrmom

On May 24, 2009

This was a great dish. I was happily surprised because I had to make quite a few substitutions. We used chicken breasts for the meat eaters and quorn cutlets for the vegetarians. I had Riesling wine opened so I used that instead of white. And we used veggie stock instead of chicken stock and red globe grapes. I served it over pasta. Thanks for a unique solution to our "what's for dinner" dilemma tonight.

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From: KITTENCAL

On Mar 1, 2009

very good, I love the addition of grapes to this dish, I also added in some crushed chili flakes and increased the garlic amount to 6 large cloves, I sliced the mushrooms in place of chopping and reduced the sugar amount slightly, thanks for sharing bluemoon, we enjoyed this Veronique!

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From: Jen T

On Sep 5, 2005

Very easy to make and great flavours which blend well. The only difference I made was to leave the chicken & mushrooms in the wine while reducing as I used very little oil in a non stick pan. This still worked well. I served this with steamed brocolli and carrots and some potatoes which I microwaved in their skins and then sliced and browned in a little oil in a non stick pan. A great dinner!! Thanks for posting

3 people found this review helpful

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From: mersaydees

On Aug 19, 2008

I made this as directed. Since I've never experienced grapes in my main dish before, I harkened back to my spoiled days when I lived near wine country in California; I thought nostalgically of when I went to the Wente Vineyards winery's awesome restaurant, which is worth every penny for a Step-Mother's Day or birthday splurge! I think I'll check its cookbook, The Vineyard Table, for a similar recipe. I also thought, "Man, this would be awesome with some vineyard grapes!" Alas, my DH didn't like the "sweetness" the grapes added; poor soul didn't realize that there is added sugar! I admit that I have a sweet tooth; DH has the salt tooth; between us we lick the plate clean (kind of like Jack Spratt!). The sauce reduced wonderfully; next time I will double it. I also served on a bed of 5 grams carbs linguine — very delicious! Thanks, BlueMoon DownUnder! Made for Zaar Stars.

2 people found this review helpful

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