Veronique is a term describing dishes garnished with seedless grapes.
Sweet and tart grapes pair perfectly with juicy and tender chicken in this delightful recipe, ideal for entertaining or a family dinner. Serve it over hot cooked rice or cauliflower rice to soak up the delicious sauce, and complement it with fresh steamed haricot vert (green beans). It combines great taste with a unique planned meal approach.

Unique Planned Meal Approach
I emphasize the importance of balanced meals, using the guidelines outlined in my online programs. This recipe uses my best practices of combining the right amount of carbohydrates, protein, and fat. The reason? The right balance of foods slows digestion and gives you a steady release of energy – you feel full longer and eat less. And, oh-by-the-way, you have more energy and vitality!

I use pasture-raised chicken and all organic ingredients to add to the healthiness of this meal.

Serves 4                                                                                                      

Ingredients:

  • 4 skinless boneless chicken breast halves, pounded to uniform thickness
  • 4 tablespoons ghee (clarified butter)
  • Sea salt, Black pepper, and an optional dash of Cayenne pepper (spicy)
  • 3 large shallots, finely chopped
  • 1 ½ cups green or/& red seedless grapes, cut in halves
  • ½ cup white grape juice, apple juice, or Riesling (if using white wine, then omit the lemon juice)
  • ½ cup chicken stock, divided in half
  • 1 Tbsp dried tarragon
  • 1 Tbsp kuzu root starch or arrowroot starch
  • ½ lemon juiced

Directions:

  1. In a large skillet, melt three tablespoons of ghee over medium-high heat.
  2. Season the chicken breasts with a sprinkling of sea salt & and pepper(s).
  3. Add the chicken to the skillet and sear both sides until they are slightly browned.
  4. Remove the chicken to a plate.
  5. Add the remaining 1 tablespoon of ghee/butter to the skillet.
  6. Turn the heat down to medium and add the finely chopped shallots.
  7. Cook the shallots until translucent (don’t burn them).
  8. Add the grape or apple juice/Riesling/Wine to deglaze the pan, scraping any bits off the bottom.
  9. Add 1/4 cup chicken broth, grapes, and tarragon, and cook for 2 minutes.
  10. Turn the heat back up to medium-high
  11. In a measuring cup, mix the remaining 1/4 cup of chicken stock with 1 tablespoon of starch until smooth.
  12. Add the mixture to the pan and cook until the sauce is transparent and thick enough to coat the back of a spoon… (the sauce will boil)… stir frequently. This should take about 1-2 minutes

Note: If, for any reason, the sauce doesn’t thicken to your liking, add more starch dissolved in a little cold water to the measuring cup, mix well, then pour it into the pan and stir thoroughly!

  1. Return the chicken to the pan and gently poach (low simmer) until it is fully cooked, about 3 minutes, depending on the thickness of the chicken. Internal temp of 165°F.
  2. Add the lemon juice to the sauce
  3. Season the sauce with sea salt and pepper to taste.
  4. Spoon the sauce over the chicken and serve with haricot vert (green beans) and 1/2 cup rice per person OR unlimited cauliflower rice for a grain-free option.

Enjoy!

  • Free from wheat, gluten, dairy, grains, dairy, corn, soy, egg, nuts, and sugar.
  • Paleo, Low Carb, Whole 30, and Keto-Friendly!

For More Recipes, go to www.LisaStimmer.com