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Chicken Veronique

Yields1 Serving

This recipe for chicken Veronique, courtesy of Darrell Henrichs of 10 Below, is a featured grape creation. We love this recipe because of its wine cream sauce with shallots, tarragon and orange zest where Oregon table grapes are the star of the dish.  This is a savory summer recipe that you are going to want to try.

 2 skinless, boneless chicken breast halves
 2 tbsp butter
 1 shallot, chopped
 2 tsp chopped fresh tarragon
 1 tsp orange zest
  cup small green and/or red seedless grapes, cut in half
 ½ cup dry white wine
 ½ cup whipping cream
 Thin-cut chives for garnish

Cut or butterfly chicken lengthwise so it is all the same thickness. Salt and pepper chicken breasts. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter and sauté until brown and cooked through, about 3 minutes per side. Transfer chicken breasts to plates.


Add shallot, tarragon and orange zest to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken and serve.