Ingredients
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1 3/4
-
1/2
-
3
-
-
1 1/2
-
1/2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Chicken Breasts With Grapes, This is another version of Chicken Veronique It goes especially well with curried rice as the dish is usually rather bland by itself , This was an interesting dish to try out I was kind of skeptical with how I would enjoy it, but I actually did The only thing I would change is probably not use heavy cream, I wasn’t able to enjoy the rest of the flavors because of how thick the sauce was It was a nice change though , This is another version of Chicken Veronique It goes especially well with curried rice as the dish is usually rather bland by itself
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Steps
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1
Done
|
Trim Chicken Cutlets of All Fat. Pound Chicken on a Flat Surface Slightly With a Mallet. Cut Into Strips About 1/2 Inch Wide. There Should Be About 3 1/2 Cups. |
|
2
Done
|
Remove Any Stems from the Grapes, Rinse and Drain Well. Set Aside. |
|
3
Done
|
Heat Butter in a Large, Heavy Skillet Then Add Chicken. Sprinkle Chicken With Salt and Pepper. Cook Over High Heat, Stirring, So Chicken Cooks Evenly About 3 to 5 Minutes. Remove Chicken from Skillet With a Slotted Spoon. |
|
4
Done
|
Add Shallots; Cook Briefly. Add Wine and Any Juices That Collect Around Chicken. When the Wine Has Reduced by Half, Add Cream. |
|
5
Done
|
Add Grapes and Continue Cooking 4 to 5 Minutes. the Mixture Should Now Have a Sauce-Like Consistency. Add Salt and Pepper to Taste. |
|
6
Done
|
Return Chicken to Skillet and Heat Through. |
|
7
Done
|
If Serving With Curried Rice, Mound Rice in Center of Serving Platter With Chicken, Grapes and Sauce Arranged Around Rice. |
