Recipe Chicken Veronique : Practical and Delicious

Recipe Chicken Veronique : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken Veronique. You are currently reading Recipe Chicken Veronique : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Chicken Veronique requires 10m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.

Ingredients:

10 Ingredients

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  2 tsp olive oil
  
  
  


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  4 chicken breast fillets
  
  
  


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  1 garlic clove, thinly sliced
  
  
  


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  60ml (1/4 cup) dry white wine
  
  
  


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  500g crimson seedless grapes, cut into small bunches
  
  
  


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  125ml (1/2 cup) Massel chicken style liquid stock
  
  
  


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  8 sprigs fresh thyme
  
  
  


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  60ml (1/4 cup) thickened cream
  
  
  


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  Crusty bread, to serve
  
  
  


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  Crimson seedless grapes
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a frying pan over medium heat. Cook the chicken for 2-3 minutes each side or until just golden. Transfer to a plate. Cook garlic in pan for 30 seconds or until aromatic.
  
  
  


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  Step 2
  
  
  
  
  Add chicken and wine to the pan. Cook for 1 minute or until slightly reduced. Add the grapes, stock and thyme. Simmer for 10 minutes or until chicken is cooked through.
  
  
  


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  Step 3
  
  
  
  
  Transfer the chicken and grapes to a plate. Stir the cream into the wine mixture. Reduce heat to low and simmer for 2 minutes or until the mixture thickens slightly. Divide the chicken among serving plates. Top with sauce and grapes and serve with bread.
  
  
  

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