Veronique is a term describing dishes garnished with seedless grapes.
Sweet and tart grapes complement juicy and tender chicken in this wonderful recipe perfect for entertaining or for a family dinner. Make sure to serve it over hot cooked rice to soak up the delicious sauce and fresh steamed haricot vert (green beans) or with a mesclun salad.
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Ingredients
- 4 skinless boneless chicken breast halves, pounded to uniform thickness
- 4 Tbsp. Ghee (clarified butter)
- Sea salt, black pepper and optional dash of Caynenne pepper (spicy)
- 3 Tbsp. shallots, finely chopped
- 1 1/2 cups green or/& red seedless grapes, cut in halves
- 1/2 cup white grape juice, apple juice or Riesling (if using white wine then omit the lemon juice)
- 1/2 cup chicken stock, divided in half
- 1 Tbsp. dried tarragon or 2 Tbsp. fresh tarragon chopped
- 1 Tbsp. kuzu/kudzu root starch, arrowroot, tapioca starch or organic corn starch
- 1/2 lemon juiced
Ingredients
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Instructions
- In a large skillet, melt three tablespoons ghee over medium high heat.
- Season the chicken breasts with a sprinkling of sea salt & pepper(s).
- Add the chicken to the skillet and sear both sides until they are slightly browned.
- Remove the chicken to a plate.
- Add the remaining 1 tablespoon of ghee/butter to the skillet.
- Turn the heat down to medium and add the finely chopped shallots.
- Cook the shallots until translucent (don’t burn them).
- Add the Grape or apple juice/Riesling/Wine to deglaze the pan, scraping any bits off the bottom.
- Add ¼ cup chicken broth, grapes and tarragon and cook for 2 minutes
- Turn the heat back up to medium high
- In a measuring cup, mix the remaining ¼ cup chicken stock with 1 tablespoon starch until smooth.
- 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
- Return the chicken to the pan and gently poach (low simmer) until the chicken is fully cooked… about 3 minutes depending on the thickness of the chicken.
- Turn off heat and add the lemon juice to the sauce
- Season the sauce with sea salt and pepper to taste.
- Spoon sauce over the chicken and serve with steamed haricot vert (green beans) and rice, or a salad.
Recipe Notes
- Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg and Nuts.
- All EFVD/GFVD lifestyle programs friendly! Except Candida Diet!
- Grain-free lifestyle, omit the rice.